| 营养保健型荠菜山楂软糖的研制 |
| |
| 引用本文： | 张莲姬,南昌希.营养保健型荠菜山楂软糖的研制[J].食品研究与开发,2007,28(7):82-86. |
| |
| 作者姓名： | 张莲姬 南昌希 |
| |
| 作者单位： | 延边大学农学院,吉林,龙井,133400 |
| |
| 摘 要： | 以荠菜和山楂为主要原料研制了具有天然营养保健特点的软糖，在单因素试验的基础上运用正交试验法筛选出最佳配方。结果表明，荠菜汁20％，山楂汁10％，白砂糖为20％、柠檬酸为0．1％，明胶4％、琼脂0．5％时可研制出组织状态、色泽和口感均优良的软糖。
|
| 关 键 词： | 荠菜 山楂 软糖 胶凝剂 |
| 修稿时间： | 2007-01-18 |
DEVELOPMENT OF NUTRITIONAL PANOCHA CONTAINING HAWTHORN AND SHEPHERD'S-PURSE |
| |
| ZHANG Lian-ji,NAN Chang-xi.DEVELOPMENT OF NUTRITIONAL PANOCHA CONTAINING HAWTHORN AND SHEPHERD''''S-PURSE[J].Food Research and Developent,2007,28(7):82-86. |
| |
| Authors: | ZHANG Lian-ji NAN Chang-xi |
| |
| Affiliation: | Agricultural College, Yanbian University, Longjing 133400, Jilin, China |
| |
| Abstract: | This experiment made a diet version of nutritional panocha. Its main material was shepherd's and hawthorn. The best formula has been gotten by the orthogonal experiment on the basis of single factor experiment. The best product with a pruecolor and delicious taste was obtained with 20 % shepherd's-purse juice, 10 % hawthorn juice, 20 % sugar,0.1 % citric acid, 4 % gelatin and 0.5 % agar. |
| |
| Keywords: | shepherd's-purse hawthorn panocha gel |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
