树莓果冻的研制  

Study on Technical Processing of Framberry Jelly

作　　者：梁彦[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101

出　　处：《北方园艺》2015年第2期121-123,共3页Northern Horticulture

基　　金：吉林农业科技学院重点学科培育资助项目(吉农院合字2013第X039号)

摘　　要：以树莓和蜂蜜为主要原料,通过单因素试验及L9(34)正交实验确定了树莓果冻的生产工艺及配方。结果表明:树莓汁的添加量为26%,蜂蜜的添加量为14%,混合胶的添加量为1.5%,柠檬酸的添加量为0.15%,制得的产品果香浓郁,口感爽滑。Taking framberry and honey as main raw materials,optimal recipe was gained throuth the single facter text and 14（34） orthogonal experiment. The results showed that the application amount of framberry juice was 26%, the application amount of honey was 14%, the application amount of mixed glue was 1.5%, and the application amount of coagulants was 0. 15%. The prepared product had fruity and smooth taste.

关 键 词：树莓 混合胶 果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]