红枣生姜保健果冻的工艺研究  

Study on Technology of Red Jujube and Ginger Health Jelly

作　　者：元成伟[1] 宋照军[2] 孔瑾[2] 高青蕾 

机构地区：[1]新乡职业技术学院,河南新乡453006 [2]河南科技学院,河南新乡453003

出　　处：《食品研究与开发》2014年第13期53-55,133,共4页Food Research and Development

摘　　要：以红枣、生姜为主要原料,并配以其他辅料,研制红枣、生姜保健果冻。通过单因素试验和正交试验确定其最佳配方为10%红枣汁,3%生姜汁,10%糖(红糖1%,白糖9%),0.8%卡拉胶,0.25%柠檬酸。研制出的产品色泽均匀,组织状态良好,口感细滑,酸甜可口,风味独特。With red jujube and ginger as main raw materials, and other accessories, red jujube ginger care jelly was developed. Through single factor test and orthogonal test to determine the best formula of 10%red jujube juice, 3%ginger juice, 10%sugar （brown sugar 1%, sugar 9%）,carrageenan 0.8%, citric acid 0.25%. Developed the product colour and lustre is uniform, the organization to be in good condition, and smooth taste, sweet and delicious, unique flavor.

关 键 词：红枣 生姜 保健果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]