香蜜胶囊制作工艺及优化设计  

Production Technology and Optimization Design of Xiangmi Capsule

作　　者：俄尔木乃 黄芝荣 邓远东 克其伍且 辛松林 EER Munai;HUANG Zhirong;DENG Yuandong;KEQI Wuqie;XING Songlin(Sichuan Tourism University,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院烹饪学院,四川成都610100

出　　处：《四川旅游学院学报》2022年第3期21-23,共3页Journal of Sichuan Tourism University

基　　金：四川旅游学院2020年度大学生科研项目“桃果分子料理食品研究”,项目编号:2020XKZ36。

摘　　要：实验以蜜桃粉为主要原料,运用单因素实验与正交试验对香蜜胶囊的制作工艺进行优化处理。实验结果表明:蜜桃粉25g,海藻胶10g,钙粉3g,水500g时,制作出来的效果最佳,其色泽金黄,口感爽口,甜度适中,无甜腻感。With peach powder as the main raw material,the single factor test and orthogonal test were used to optimize the processing technology of Xiangmi capsule.The experimental results show that:when the peach powder is 25g,seaweed glue is 10g,calcium powder is 3g and water is 500g,the best effect is produced.The peach powder is golden in color,refreshing in taste,moderate in sweetness and brings no delicate feeling.

关 键 词：水蜜桃粉 分子料理 海藻胶 钙粉 

分 类 号：TS972[轻工技术与工程]