山苦茶果冻的研制  

Development of Mallotus Furetianus Jelly

作　　者：闫佳[1] 李跃萍[1] 李晓玲[1] YAN Jia LI Yueping LI Xiaoling(Department of Nutrition of Hainan Medical University, Haikou, Hainan 571101, China)

机构地区：[1]海南医学院营养教研室,海南海口571101

出　　处：《农产品加工》2017年第2期20-21,共2页Farm Products Processing

基　　金：海南省自然科学基金项目(813197)

摘　　要：以山苦茶为主料,果胶、白砂糖、柠檬酸为辅料,研制山苦茶果冻。结果显示,山苦茶茶水比1∶500,浸提时间15 min,白砂糖添加量12%,柠檬酸添加量0.05%,果胶添加量1%,按此配方研制出山苦茶果冻呈淡棕黄色,口感酸甜适中,产品富有弹性和韧性,具有山苦茶特有的茶香味。The development of jelly is Mallotus furetianus as the main raw materials,pectin,sugar,citric acid as auxiliary materials. The results show that Mallotus furetianus water ratio is 1 ∶500, extraction time is 15 min, adding 12% sugar,0.05% citric acid,1% pectin,according to this formula developed jelly is brown yellow,sweet and sour moderate,elasticity and toughness,has a unique flavor of Mallotus furetianus tea.

关 键 词：山苦茶 果胶 果冻 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]