金柑果肉果冻的研制  

Preparation of Fortunella Swingle Jelly

作　　者：夏其乐[1] 邢建荣[1] 陈剑兵[1] 邵敏[1] 郑美瑜[1] 程绍南[1] 丁良飞 

机构地区：[1]浙江省农科院食品加工研究所,杭州310021 [2]宁波海和森食品有限公司,宁波315830

出　　处：《食品工业》2008年第1期53-54,共2页The Food Industry

基　　金：宁波市科技计划项目(2004C100036)

摘　　要：以金柑为主要原料研制金柑果肉果冻。实验结果表明10%金柑果汁、1.1%果冻粉、30°Brix糖液煮制金柑以及15%的糖金柑的工艺配方制得的产品风味较好,糖金柑的最佳煮制时间为8min。The processing technology of fortunella swingle jelly was studied in this paper. The main material was fortunella swingle. The result showed that the product containing 10% juice, 1.1% jelly powder, 15% fortunella swingle fruit candied in 30°Brix sweet water had a delicious taste. The best cooking time was 8 minutes.

关 键 词：金柑 果冻 研制 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程] S666.1[轻工技术与工程—食品科学与工程]