作　　者： ; ; ; ; ;

机构地区： 广东农工商职业技术学院

出　　处： 《农产品加工（下）》 2013年第11期32-34,共3页

摘　　要： 以红枣汁、枸杞汁、白砂糖、果冻粉等为原料,通过单因素试验和正交试验,分别对红枣果冻、枸杞果冻及红枣枸杞复合保健果冻进行工艺探讨和配方优化。结果表明,红枣(枸杞)果冻的最佳原料配方为30%红枣汁(枸杞汁)、5%果冻粉、15%白砂糖;红枣枸杞复合保健果冻的最佳原料配方为20%红枣汁、15%枸杞汁、4%果冻粉、15%白砂糖。根据上述方法研制出的红枣、枸杞及其复合保健果冻颜色浅红、组织细腻且有弹性,具有特殊而适宜的红枣与枸杞的风味、营养丰富且安全性高。 With red date, medlar, sugar and jelly powder as material, the processing technology and material formula are studied to develop red date jelly, medlar jelly and compound jelly with red date and medlar by single factor and orthogonal experiments. Results show that the optimum material formula of red date jelly or medlar jelly is that red date juice or medlar juice 30%, jelly powder 5%, and sugar 15%. The optimum material formula of compound jelly with red date and medlar is that red date juice 20%, medlar juice 15%, jelly powder 4%, and sugar content 15%. The above method can produce jelly with hght red, exquisite and elatic organization, special and suitable flavor of red date and medlar, rich nutrition and high safety.

关 键 词： 红枣果冻 枸杞果冻 红枣枸杞复合保健果冻 原料配方

领　　域： [轻工技术与工程] [轻工技术与工程]