保健魔芋醋果冻的研制  

Study on health jelly of konjac and vinegar

作　　者：詹永[1] 杨勇[1] 祝卢艺[1] 

机构地区：[1]重庆市中药研究院,重庆400065

出　　处：《粮食与食品工业》2009年第6期17-20,共4页Cereal & Food Industry

摘　　要：以醋和魔芋胶等为主要原料研制保健魔芋醋果冻,通过正交试验确定了保健醋果冻的最佳配方为:总胶浓度0.8%、米醋12%,白砂糖10%,纽甜0.000 2%,柠檬酸0.045%,苹果酸0.040%,柠檬酸钾0.10%。The health jelly of konjac and vinegar was prepared with vinegar and konjac gum. The formula of health vinegar jelly was obtained by orthogonal experiments. The results show that the optimal conditions are 0.8% of complex gum concentration, 12% of rice vinegar, 10% of sugar, 0. 000 2% of neotame, 0. 045% of citric acid, 0. 040% of malic acid and 0. 10% of potassium citrate.

关 键 词：米醋 魔芋胶 果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]