山楂果冻制作工艺研究  

Study on Hawthorn Jelly Production Process

作　　者：丁燕[1] 呼凤兰[2] 王华[2] DING Yan HU Fenglan WANG Hua(Linfen Vocational And Technical College, Linfen, Shanxi 041000, China Luliang University, Lishi, Shanxi 033000, China)

机构地区：[1]临汾职业技术学院,山西临汾041000 [2]吕梁学院,山西离石033000

出　　处：《天津农业科学》2017年第9期31-34,共4页Tianjin Agricultural Sciences

摘　　要：以山楂果为原料,通过进行单因素试验和正交试验,研究制作山楂果冻的最佳配方。结果表明,当山楂添加量与水的料液比1∶2、白砂糖添加量200 g、柠檬酸的添加量0.14 g、琼脂添加量4 g时,做出的山楂果冻最好吃,颜色鲜艳、冻体完整、弹性适中、质地细腻、酸甜可口,是既好吃、又健康营养的山楂果冻制作的最佳方案。Taken hawthorn as the main raw material, the optimum formula of the best hawthorn jelly was studied through the single factor experiments and orthogonal experiments. The results showed that the jelly which made from hawthorn and water ratio in 1：2, white sugar addition in 200 g, citric acid addition in 0.14 g, agar addition in 4 g, had the best taste and the fresh color,integrity,elas- tic,delicate texture, sweet and delicious.It was the best programme of hawthorn jelly.

关 键 词：山楂 果冻 制作工艺 

分 类 号：S255.3[农业科学—农业机械化工程]