攀枝花野生红心果果汁果肉型果冻的研制 |
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引用本文: | 熊亚,李敏杰.攀枝花野生红心果果汁果肉型果冻的研制[J].中国酿造,2014(11):166-168. |
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作者姓名: | 熊亚 李敏杰 |
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作者单位: | 攀枝花学院生物与化学工程学院;攀枝花市干热河谷特色生物资源工程技术中心; |
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摘 要: | 以攀枝花野生红心果为原料,在单因素试验的基础上,通过正交试验得到红心果果汁果肉型果冻的最佳研制参数为:红心果果浆25%,白砂糖15%,鱼胶粉4%及柠檬酸0.3%,制得的红心果果汁果肉型果冻感官状态良好,保持了红心果的天然风味及营养。
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关 键 词: | 红心果 果冻 正交试验 生产工艺 |
Development of wild Psidium guajava fruit juice-pulp jelly |
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Affiliation: | XIONG Ya, LI Minjie (1.Depamnent of Biological and Chemical Engineering, Panzhihua University, Panzhihua 617000, China; 2.Engineering Center of Characteristic Biological Resources of Panzhihua Dry-hot Valley, Panzhihua 617000, China) |
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Abstract: | U sing w ild Psidium guajava as raw m aterials,on the basis ofsingle factortests,the optim um technique param eters form aking P.guajava fruitjuice-pulp jelly w ere obtained via orthogonalexperim ent.The param etersw ere asfollow s:P.guajava pulp 25% ,sugar15% ,gelatin pow der4%and citric acid 0.3% .The productshad good sensory properties,and itm aintained the naturalflavorand nutrition ofP.guajava. |
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Keywords: | Psidium guajava jelly orthogonalexperim ent production technology |
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