| 绿豆蜂蜜果冻的研制 |
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| 引用本文： | 韩翠萍,张秀玲,任运宏,周玲玲.绿豆蜂蜜果冻的研制[J].食品工业,2006(2). |
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| 作者姓名： | 韩翠萍 张秀玲 任运宏 周玲玲 |
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| 作者单位： | 东北农业大学食品学院，东北农业大学食品学院，东北农业大学食品学院，东北农业大学食品学院 哈尔滨 150030，哈尔滨 150030，哈尔滨 150030，哈尔滨 150030 |
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| 摘 要： | 以绿豆和蜂蜜为主要原料,辅以白砂糖、柠檬酸、食用胶凝剂等研制出绿豆蜂蜜果冻。结果表明:当白砂糖10％、蜂蜜9％、卡拉胶1％、柠檬酸量0．4％时,生产出的果冻具有绿豆和蜂蜜的风味,感官状态良好。
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| 关 键 词： | 绿豆 蜂蜜 果冻 |
The Study on the Mung bean and Honey Jelly |
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| Han Cui-png, Zhang Xiu-ling,Ren Yun-hong, Zhou Ling-ling.The Study on the Mung bean and Honey Jelly[J].The Food Industry,2006(2). |
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| Authors: | Han Cui-png Zhang Xiu-ling Ren Yun-hong Zhou Ling-ling |
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| Affiliation: | Han Cui-png; Zhang Xiu-ling;Ren Yun-hong; Zhou Ling-ling |
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| Abstract: | The jelly of mung bean and honey, including the technology and the best formulation with sugar, citric acid and jelly powders was studied. The result showed that the final product which containing sugar 10% , honey 9% , carrageenan 1% , citric acid 0.4% had original flavor of mung bean and honey with nice taste. |
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| Keywords: | mung bean honey jelly |
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