摘要
为研究玫瑰花、雪耳、桃胶及红枣添加量对玫香雪耳桃胶羹产品品质的影响,在单因素试验基础上进行正交试验设计,对配方及制作工艺进行优化,得出玫香桃胶雪耳羹的最佳制作工艺:桃胶12 g、雪耳6g、玫瑰花3 g、冰糖12 g、红枣8 g、枸杞6 g、纯净水1 000 g,混合煮制40 min.制备的玫香雪耳桃胶羹香气、色泽、状态及口感均最佳.
Abstract
To study the effects of roses,Tremella fuciformis Berk,peach gum,and red dates on the quality of rose flavored peach gum soup,an orthogonal experimental design was conducted based on single factor experiments to optimize the formula and production process.The optimal production process for rose flavored peach gum soup was as follows:12 g peach gum,6 g Tremella fuciformis Berk,3 g rose,12 g rock sugar,8 g red dates,6 g wolfberry,mixed together with 1 000 g of purified water boiled with 40 min.The rose flavored peach gum soup prepared under this condition has good aroma,color,texture and taste.
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