| 苹果梨果冻的加工工艺 |
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| 引用本文： | 崔福顺,周丽萍.苹果梨果冻的加工工艺[J].食品与机械,2006,22(4):100-101,105. |
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| 作者姓名： | 崔福顺 周丽萍 |
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| 作者单位： | 延边大学农学院,吉林,龙井,133400 |
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| 摘 要： | 以苹果梨为主要原料，运用正交试验设计对苹果梨果冻的加工工艺进行了研究。结果表明：40％苹果梨汁、0．30％柠檬酸、16％白砂糖、5％明胶的工艺参数，可研制出色泽均匀、组织状态良好、口感细腻、酸甜适宜的苹果梨果冻。
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| 关 键 词： | 苹果梨 果冻 |
| 收稿时间： | 2006-04-23 |
| 修稿时间： | 2006-04-23 |
Processing technology of apple-pear jelly |
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| CUI Fu-shun,ZHOU Li-ping.Processing technology of apple-pear jelly[J].Food and Machinery,2006,22(4):100-101,105. |
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| Authors: | CUI Fu-shun ZHOU Li-ping |
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| Affiliation: | Agricultural College of Yanbian University,Longjing, Jilin 133400, China |
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| Abstract: | The processing technology of apple-pear jelly was iwestigated through orthogonal experiment. The main material was extracts from applepear. The best product with a pure color and delicious taste was obtained with 40% apple-pear extract ,0. 30% citric acid,16% sugar and 5% gelatin. |
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| Keywords: | Apple pear Jelly |
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