草莓原果果冻的研制  

THE TECHNOLOGY OF DEVELOPING JELLY WITH ORIGINAL STRAWBERRY

作　　者：胡中泽[1] 曹国飞[1] 郭爽[1] 宗可宝[1] 陈巍[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《武汉工业学院学报》2003年第3期3-6,共4页Journal of Wuhan Polytechnic University

摘　　要：采用草莓原果果浆制作果冻。目的是控制食品添加剂使用量,降低果冻弹性,避免因吸食果冻而造成的风险。同时由于果浆的应用,赋予产品丰富的营养。The technology of developing healthy jelly with original strawberry jam was studied in the paper. Our purpose is to control the food additives and reduce the elastic in order to avoid the danger caused by sucking jelly. The use of strawberry jam made the product full of nutrition.

关 键 词：草莓 原果果冻 工艺流程 复合胶 添加剂 食用胶 弹性 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程] S668.4[轻工技术与工程—食品科学与工程]