| 保健魔芋醋果冻的研制 |
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| 引用本文： | 詹永,杨勇,祝卢艺.保健魔芋醋果冻的研制[J].粮食与食品工业,2009,16(6):17-20. |
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| 作者姓名： | 詹永 杨勇 祝卢艺 |
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| 作者单位： | 重庆市中药研究院,重庆,400065 |
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| 摘 要： | 以醋和魔芋胶等为主要原料研制保健魔芋醋果冻，通过正交试验确定了保健醋果冻的最佳配方为：总胶浓度0．8％、米醋12％，白砂糖10％，纽甜0．0002％，柠檬酸0．045％，苹果酸0．040％，柠檬酸钾0．10％。
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| 关 键 词： | 米醋 魔芋胶 果冻 |
Study on health jelly of konjac and vinegar |
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| Zhan Yong,Yang Yong,Zhu Luyi.Study on health jelly of konjac and vinegar[J].Cereal and Food Industry,2009,16(6):17-20. |
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| Authors: | Zhan Yong Yang Yong Zhu Luyi |
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| Affiliation: | (Chongqing Academy of Chinese Materia Medica (Chongqing 400065)) |
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| Abstract: | The health jelly of konjac and vinegar was prepared with vinegar and konjac gum. The formula of health vinegar jelly was obtained by orthogonal experiments. The results show that the optimal conditions are 0.8% of complex gum concentration, 12% of rice vinegar, 10% of sugar, 0. 000 2% of neotame, 0. 045% of citric acid, 0. 040% of malic acid and 0. 10% of potassium citrate. |
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| Keywords: | rice vinegar konjac gum jelly |
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