| 生姜和金银花复合软糖的制备 |
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| 引用本文： | 张克梅,李荣泽. 生姜和金银花复合软糖的制备[J]. 食品科学, 2006, 27(10): 661-664 |
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| 作者姓名： | 张克梅 李荣泽 |
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| 作者单位： | 湖南吉首大学化学化工学院 |
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| 摘 要： | 本文通过正交试验,探讨出以生姜提取浓缩液和金银花提取浓缩液、白砂糖、葡萄糖、明胶、黄原胶、琼脂等为原料,复合软糖的最佳组合配方,得到了半透明、富有光泽、组织柔软、酸甜适度、口感细腻、风味独特的复合型软糖。
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| 关 键 词： | 生姜 金银花 凝胶剂 软糖 |
| 文章编号： | 1002-6630（2006）10-0661-04 |
| 收稿时间： | 2006-08-02 |
| 修稿时间： | 2006-08-02 |
Preparation of A New Compound Jelly Drops Made by Ginger and Honeysuckle |
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| ZHANG Ke-mei,LI Rong-ze. Preparation of A New Compound Jelly Drops Made by Ginger and Honeysuckle[J]. Food Science, 2006, 27(10): 661-664 |
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| Authors: | ZHANG Ke-mei LI Rong-ze |
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| Affiliation: | College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China |
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| Abstract: | The article introduces a way to make a kind of compound jelly drops with the raw materials of the concentrated liquid of ginger and honeysuckle, white-sugar, glucose, xanthan gum, gelatin, agar and so on. The optimal formulation is obtained. The jelly drops prepared is transparent, burnishing and soft with moderate and expuistite taste, and unique flavor is transparent and burnishing. Its tissue is soft, its taste is moderate and exquisite, and its flavor is unique. |
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| Keywords: | ginger honeysuckle gels jelly drops |
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