银耳果冻配方的研究  

Study on the Jelly Formula of Tremella Fuciformis

作　　者：王凤芳[1] 杨晓波[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海200235

出　　处：《食品工业》2008年第4期46-49,共4页The Food Industry

摘　　要：研究了银耳果冻中银耳汁、胶体的复配比例和用量、添加剂的用量等对银耳果冻性能的影响,确定了银耳果冻的配方。实验结果表明其产品组织柔软、富有弹性,具有银耳的风味,口感良好。同时银耳汁的加入减少了食品添加剂的使用量,降低了果冻的弹性,避免了因吸食果冻而造成的不安全性。The influence of dosage of Tremella fuciformis juice, proportion and dosage of colloids and dosage of additives on the properties of Tremella fuciformis jelly was studied. The formula of Tremella fuciformis jelly was confirmed. The experimental results showed that the prepared Tremella fuciformis jelly has abundant alimentation and favorable taste. Moreover, the addition of Tremella fuciformis juice can reduce the amount of additives and debase the elastic of jelly, so can avoid the insecurity due to the inbreathe throat while the child eat the jelly.

关 键 词：银耳汁 果冻 胶体 添加剂 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]