| 螺旋藻保健果冻的研制 |
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| 引用本文： | 窦勇.螺旋藻保健果冻的研制[J].食品工业,2011(1). |
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| 作者姓名： | 窦勇 |
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| 作者单位： | 江苏财经职业技术学院; |
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| 摘 要： | 通过添加2%全脂奶粉,对螺旋藻进行掩腥处理;然后采用单因素试验和正交试验,研究以螺旋藻为原料,以果冻粉、蔗糖、柠檬酸为辅助原料的螺旋藻保健果冻的加工工艺。试验结果表明,该果冻的最佳配方为:螺旋藻粉0.05%,果冻粉1.0%,白砂糖8.0%,柠檬酸0.04%。
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| 关 键 词： | 螺旋藻 保健 果冻 研制 |
Study on Technical Processing of Spirulina Health Jelly |
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| Dou Yong Jiangsu Vocational , Technical College of Finance & Economics.Study on Technical Processing of Spirulina Health Jelly[J].The Food Industry,2011(1). |
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| Authors: | Dou Yong Jiangsu Vocational Technical College of Finance & Economics |
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| Affiliation: | Dou Yong Jiangsu Vocational and Technical College of Finance & Economics(Huai'an 223003) |
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| Abstract: | By adding 2% whole milk powder to spirulina,the special flavor was covered.Then the technical processing of spirulina health jelly was studied by using single factor and orthogonal experiments,with spirulina as raw material,jelly powder,sucrose,citric acid as the secondary raw materials.The results show that the optimal formula for the jelly is 0.05% spirulina powder,jelly powder 1.0%,sugar 8.0%,citric acid 0.04%. |
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| Keywords: | spirulina healthy jelly development |
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