紫薯红枣果冻制作工艺研究  

Production Process of Compound Jelly with Purple Potato and Red Date

作　　者：丁燕[1] 呼凤兰[2] 王荣 DING Yan;HU Fenglan;WANG Rong(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12期49-52,共4页Tianjin Agricultural Sciences

摘　　要：以紫薯和红枣为原料,通过单因素试验和正交试验的方法,研究制作紫薯红枣果冻的最佳配方。结果表明:紫薯红枣果冻的最佳方案为25%紫薯,20%白砂糖,0.4%柠檬酸,6%琼脂,做出的紫薯红枣果冻最好吃,颜色鲜艳、有浓郁的香味、半透明、无气泡、无裂痕、口感细腻。Taking purple potato and red date as main raw material,the optimum formula of the compound jelly was studied through the single factor experiments and orthogonal experiments.The results showed that the best programme of compound jelly with purple potato and red date was purple potato25%,white sugar20%,citric acid0.4%,agar of6%.It had the best taste and the fresh color,rich flavor,translucent,no bubbles,no cracks,and delicate taste.

关 键 词：紫薯 红枣 果冻 制作工艺 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]