| 南瓜米酒营养果冻研制 |
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| 引用本文： | 张伟江,张盼盼,吴亚辉,刘晓伟.南瓜米酒营养果冻研制[J].江苏调味副食品,2019(2):20-23. |
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| 作者姓名： | 张伟江 张盼盼 吴亚辉 刘晓伟 |
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| 作者单位： | 长垣烹饪职业技术学院烹饪技术系 |
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| 摘 要： | 以南瓜和米酒为主要原料,以感官得分为依据,通过单因素实验和响应面优化实验确定南瓜米酒营养果冻最佳工艺条件:南瓜∶米酒=3∶1,卡拉胶∶黄原胶∶魔芋胶=2∶2∶1,南瓜米酒添加量为20.70%,凝胶剂添加量为2.00%,白砂糖添加量为17.21%。此工艺条件下制得的果冻感官得分为92,与理论值(92.94)接近,且果冻成品口感细腻、酸甜适中、色泽均匀。
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| 关 键 词： | 南瓜 米酒 营养果冻 响应面优化 |
Development of Nutritional Jelly of Pumpkin Rice Wine |
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| ZHANG Wei-jiang,ZHANG Pan-pan,WU Ya-hui,LIU Xiao-wei.Development of Nutritional Jelly of Pumpkin Rice Wine[J].Jiangsu Condiment and Subsidiary Food,2019(2):20-23. |
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| Authors: | ZHANG Wei-jiang ZHANG Pan-pan WU Ya-hui LIU Xiao-wei |
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| Affiliation: | (Department of Cooking Technology,Changyuan Cuisine Vocational and Technical College,Xinxiang 453400,Henan,China) |
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| Abstract: | ZHANG Wei-jiang;ZHANG Pan-pan;WU Ya-hui;LIU Xiao-wei(Department of Cooking Technology,Changyuan Cuisine Vocational and Technical College,Xinxiang 453400,Henan,China) |
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| Keywords: | pumpkin rice wine nutritional jelly response surface |
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