| 营养保健型雪莲果果冻的工艺研究 |
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| 引用本文： | 陈红惠,彭光华,周云波.营养保健型雪莲果果冻的工艺研究[J].食品研究与开发,2011,32(5):104-107. |
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| 作者姓名： | 陈红惠 彭光华 周云波 |
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| 作者单位： | 1. 文山学院,生化系,云南,文山,663000
2. 西藏自治区质量技术监督局,西藏,拉萨,540000 |
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| 摘 要： | 以雪莲果为主要原料,以增筋剂(GA)、琼脂为主要胶体,研制出组织状态,色泽和口感均优良的营养保健型雪莲果果冻。采用正交试验对雪莲果果汁的护色、果冻的生产工艺及配方进行了研究。结果表明,最佳工艺参数为增筋剂(GA)0.5%,雪莲果汁27%,白砂糖17%,柠檬酸0.28%。
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| 关 键 词： | 雪莲果 保健 果冻 |
The Development of the Nutritional and Health Care Jelly of Yacon |
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| CHEN Hong-hui,PENG Guang-hua,ZHOU Yun-bo.The Development of the Nutritional and Health Care Jelly of Yacon[J].Food Research and Developent,2011,32(5):104-107. |
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| Authors: | CHEN Hong-hui PENG Guang-hua ZHOU Yun-bo |
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| Affiliation: | CHEN Hong-hui1,PENG Guang-hua2,ZHOU Yun-bo1(1.Department of Bio-chemistry,Wenshan University,Wenshan 663000,Yunnan,China,2.Tibet Bureau of Quality and Technique Supervision,Lhasa 540000,Tibet,China) |
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| Abstract: | With Yacon as a major raw material,and gluten fortifier(GA) and agar as the main colloidal substances,the Yacon jelly developed with high nutritional value,good sensory properties and health function.By orthogonal test,the color protection of fruit juice,the optimum formular and production process of fruit jelly were studied.The result showed that: the optimum process parameter were GA 0.5 %,fruit juice 27 %,sugar 17 %,citric acid 0.28 %. |
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| Keywords: | Yacon health care jelly |
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