五指毛桃保健果冻的研制  

Study on the processing technology of Radix Fici Simplicissimae juice jelly

作　　者：黄易娜[1] 衷明华[1] 张明辉[1] 

机构地区：[1]韩山师范学院化学系,潮州521041

出　　处：《食品科技》2009年第1期66-68,共3页Food Science and Technology

摘　　要：以五指毛桃汁、果冻粉、砂糖为主要原料,运用正交实验设计对五指毛桃果冻的加工工艺进行研究。研究结果表明,五指毛桃汁用量为30%,砂糖添加量16%,果冻粉与水比例为1∶100的工艺参数,可制得香气清新、口感弹韧性好的营养保健果冻。Using Radix Fici Simplicissimae juice, jelly powder and sugar as primary materials, and the processing technology of Radix Fici Simplicissimae fruit jelly was studied by orthogonal experiment. The best product with delicious taste and good elasticity was obtained by using 30% Radix Fici Simplicissimae extracts, 16% sugar, jelly powder：water is 1：100.

关 键 词：果冻 五指毛桃汁 砂糖 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]