果菜花复合营养果冻的研究

研究利用果蔬的营养互补性和花卉的天然色泽及自然香味进行复合果冻的生产方法,探讨以食用玫瑰鲜花为天然色泽与香味,以新鲜果蔬汁为原料,添加蔗糖、柠檬酸、Vc、果冻粉等辅料生产天然复合果冻的加工技术与工艺参数。结果表明,经调配、过滤、灭菌等工艺加工而成的果菜花复合果冻色泽美观、甜酸滑爽、风味独特、营养丰富。

Study on the nutritional fruit-vegetable-flower composite jelly

By using the nutritional complementary property of fruits and vegetables and by using the color and lustre of flowers, production of the composite jelly was studied. The processing technology and technical parameters of producing natural and nutritional composite jelly was explored by taking rose flower as the natural color and luster, taking fruit and vegetable juice as raw materials, and appending sugar, citric acid, Vc and jelly powder as supplement materials. The result showed that a kind of colorful, tasty, flavorous and nourishing fruit-vegetable-flower composite jelly could be produced by technology of mixing, filtration, sterilization, etc.