| 菊花保健果冻的研制 |
| |
| 引用本文： | 叶文峰,冷桂华,周秀玲. 菊花保健果冻的研制[J]. 食品工业, 2012, 0(2): 65-67 |
| |
| 作者姓名： | 叶文峰 冷桂华 周秀玲 |
| |
| 作者单位： | 宜春学院化学与生物工程学院 |
| |
| 摘 要： | 以菊花为主要原料,以卡拉胶、魔芋粉为主要胶体,研制了营养价值高,感官性状良好,并具有一定保健功能的果冻。采用三因素三水平试验确定了菊花的最佳浸提条件,即为:浸提温度85℃,时间为25 min,加水量为70倍。还探讨了卡拉胶、魔芋粉的最佳配比,通过正交试验得出保健果冻的最佳配方,即为:胶粉(卡拉胶∶魔芋粉为4∶1)为1.3%,白砂糖15%,柠檬酸0.18%,菊花浸提液25%。
|
| 关 键 词： | 菊花 卡拉胶-魔芋粉混合胶粉 正交试验 保健果冻 |
Study on Chrysanthemum Health Jelly |
| |
| Ye Weng-fen,Leng Gui-hua,Zhou Xiu-ling. Study on Chrysanthemum Health Jelly[J]. The Food Industry, 2012, 0(2): 65-67 |
| |
| Authors: | Ye Weng-fen Leng Gui-hua Zhou Xiu-ling |
| |
| Affiliation: | College of Chemistry and Bioengineering,Yichun University(Yichun 336000) |
| |
| Abstract: | With the chrysanthemum as main raw materials,carrageenan,konjac powder as the main colloid,developed a high nutritional value and sensory properties,and had certainly good health care function jelly.Adopting three factors 3 levels test to determine the best leaching of chrysanthemum,namely contracts for: leaching 85 ℃,extracting time 25 min,70 times water.Also discussed carrageenan,konjac powder at the best ratio through thogonal experiment,we confirmed the best formula of health jelly was that powder(carrageenan: konjac powder for 4∶1) 1.3%,sugar 15%,citric acid 0.18% and chrysanthemum juice 25%. |
| |
| Keywords: | chrysanthemum carrageenan-konjac powder mixed powder orthogonal experiment design health jelly |
| 本文献已被 CNKI 等数据库收录！ |
|
