针叶樱桃保健果冻的研制  

Development of Acerola Cherry Health Jelly

作　　者：周宁 张铭辉 黄玲 张旭光 ZHOU Ning;ZHANG Minghui;HUANG Ling;ZHANG Xuguang(By-Health Co.,Ltd.,Guangzhou,Guangdong 510663,China)

机构地区：[1]汤臣倍健股份有限公司,广东广州510663

出　　处：《农产品加工》2021年第1期12-15,共4页Farm Products Processing

摘　　要：以针叶樱桃粉为原料,卡拉胶和魔芋胶复配为凝胶剂,研究针叶樱桃果冻的加工工艺。通过单因素试验和正交试验确定该产品的最佳配方为复配凝胶剂1%(卡拉胶和魔芋胶的质量比为2∶1),针叶樱桃粉4%,木糖醇10%,柠檬酸0.09%。Using acerola cherry powder as raw material,carrageenan,konjac gum as a gelling agent,the processing technology of acerola cherry jelly was studied.The best formula of products was determined by orthogonal test experiments:amount of the gel for 1%,the ratio of carrageenan and konjac gum for 2∶1,acerola cherry powder 4%,xylitol 10%,citric acid 0.09%.

关 键 词：针叶樱桃 果冻 正交试验 木糖醇 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]