Development of Rock Sugar Snow Pear Platostoma palustre Jelly
With Platostoma palustre as gel,ascorbic acid as color protector,citric acid as sour agent,a new health jelly combined with rock sugar snow pear,which provides theoretical basis for the new product development of new products of rock sugar snow pear and the resource utilization of Platostoma palustre.One factor test was used to study the effect of Platostoma palustre gelatin,rock sugar pear juice,white sugar and citric acid on the sensory quality of jelly,and the formula was optimized through orthogonal test.The results showed that the addition amount of each component in the optimal formula was 55%of Platostoma palustre gelatin liquid,30%of rock sugar snow pear,12%of white granulated sugar,0.03%of citric acid.The rock sugar snow pear Platostoma palustre jelly prepared by this formula had a uniform and smooth surface,good tissue state,delicate taste,and the fragrance of Platostoma palustre and the unique flavor of rock sugar and snow pear.
rock sugarsnow pearPlatostoma palustrejellyprocessing technology
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