营养保健型荠菜果冻的加工工艺  

THE PROCESSING TECHNOLOGY OF FUNCTIONAL CAPSELLA BURSA-PASTORIS L. JELLY

作　　者：周丽萍[1] 崔福顺[1] 李春花[1] 南昌希[1] 

机构地区：[1]延边大学农学院食品科学系,吉林龙井133400

出　　处：《食品研究与开发》2006年第3期53-54,56,共3页Food Research and Development

摘　　要：以荠菜为主要原料,运用正交试验法对荠菜果冻的加工工艺进行了研究。结果表明,荠菜汁10%,白砂糖18%,柠檬酸0.15%,明胶5%,琼脂0.3%的工艺参数可研制出组织状态、色泽和口感均优良的果冻。The processing technology of functional Capsella bursa-pastoris L. jelly was studied by orthogonal experiment .The main material was extracts from Capsella bursa-pastoris L. and sugar. The best product with a purecolor and delicious taste was obtained with 10 % Capsella bursa-pastoris L.extract, 18 % sugar,0.15 % citric acid ,5 % gelatin 0.3 % agar.

关 键 词：荠菜 果冻 凝胶剂 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]