| 草莓原果果冻的研制 |
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| 引用本文： | 胡中泽,曹国飞,郭爽,宗可宝,陈巍. 草莓原果果冻的研制[J]. 武汉工业学院学报, 2003, 22(3): 3-6 |
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| 作者姓名： | 胡中泽 曹国飞 郭爽 宗可宝 陈巍 |
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| 作者单位： | 武汉工业学院,食品科学与工程学院,湖北,武汉,430023 |
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| 摘 要： | 采用草莓原果果浆制作果冻。目的是控制食品添加剂使用量，降低果冻弹性，避免因吸食果冻而造成的风险。同时由于果浆的应用，赋予产品丰富的营养。
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| 关 键 词： | 草莓 原果果冻 工艺流程 复合胶 添加剂 食用胶 弹性 |
| 文章编号： | 1009-4881(2003)03-0003-04 |
| 修稿时间： | 2003-05-13 |
THE TECHNOLOGY OF DEVELOPING JELLY WITH ORIGINAL STRAWBERRY |
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| HU Zhong-ze,CAO Guo-fei,GUO Shuang,ZONG Ke-bao,CHEN Wei. THE TECHNOLOGY OF DEVELOPING JELLY WITH ORIGINAL STRAWBERRY[J]. Journal of Wuhan Polytechnic University, 2003, 22(3): 3-6 |
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| Authors: | HU Zhong-ze CAO Guo-fei GUO Shuang ZONG Ke-bao CHEN Wei |
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| Abstract: | The technology of developing healthy jelly with original strawberry jam was studied in the paper. Our purpose is to control the food additives and reduce the elastic in order to avoid the danger caused by sucking jelly. The use of strawberry jam made the product full of nutrition. |
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| Keywords: | healthy jelly strawberry complex gum bifidus |
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