枸杞百合果冻制作工艺配方的优化研究
Study on the Optimization of the Formula of Lycium Lily Jelly Production Process
陈文婕 1卢忆灿 1谢粟荷 1韩鹿1
作者信息
摘要
本研究以枸杞和百合为原料,采用单因素和正交实验优化枸杞百合果冻的制作工艺配方.结果表明,枸杞百合果冻的最佳制备工艺配方为枸杞汁添加量40%,百合汁添加量30%,赤藓糖醇添加量17%,混合胶添加量 1.2%.该配方制成的枸杞百合果冻酸甜适宜,口感细腻.
Abstract
In this study,single factor and orthogonal experiments were used to optimize the formulation of lycium lily jelly.The results showed that the optimum preparation process of lycium lily jelly was 40%lycium juice,30%lily juice,17%erythritol and 1.2%mixed gum.The lycium lily jelly made with this formula is sweet and sour and has a delicate taste.
关键词
枸杞/百合/果冻/加工工艺Key words
lycium/lily/jelly/processing technology引用本文复制引用
出版年
2024
NETL
NSTL
万方数据