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| 红茶果冻的加工工艺研究 | |
| 引用本文： | 董志铭,汤兴福,吴云辉,简文杰.红茶果冻的加工工艺研究[J].现代食品科技,2011,27(11):1367-1371. |
| 作者姓名： | 董志铭 汤兴福 吴云辉 简文杰 |
| 作者单位： | 1. 厦门嘉祺生物食品有限公司,福建厦门,361009 2. 福建省海洋与渔业厅,福建福州,350001 3. 厦门海洋职业技术学院生物技术系,福建厦门,361012 |
| 基金项目： | 福建省重大科技项目(2003Y008) |
| 摘 要： | 本文以魔芋粉、卡拉胶、红茶粉为主要原料,采用正交试验方法探讨红茶果冻的最佳制作工艺.实验结果表明:卡拉胶和魔芋胶两者的配比为7∶3,总胶粉的添加量为0.8％,白砂糖添加量为14％,红茶粉添加量为0.2％,柠檬酸的添加量为0.12％,水浴15min得到浅褐色果冻,口感软滑爽脆,酸甜可口,且具有浓郁茶香味. |
| 关 键 词： | 红茶粉 果冻 魔芋粉 卡拉胶 |
Preparation of a Black Tea Jelly |
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| DONG Zhi-ming,TANG Xing-fu,WU Yun-hui,JIAN Wen-jie.Preparation of a Black Tea Jelly[J].Modern Food Science & Technology,2011,27(11):1367-1371. | |
| Authors: | DONG Zhi-ming TANG Xing-fu WU Yun-hui JIAN Wen-jie |
| Affiliation: | DONG Zhi-ming1,TANG Xing-fu2,WU Yun-hui3,JIAN Wen-jie3(1.Xiamen Jiaqi Organic Food Co.,Ltd,Xiamen,361009)(2.Fujian Provincial Department of Ocean and Fisheries,Fuzhou 350001,China)(3.Biotechnology Department,Xiamen Ocean Vocational College,Xiamen 361012,China) |
| Abstract: | In this research,konjac powder,carrageenan and black tea powder were used as main raw materials to produce a new black tea jelly by the orthogonal experiment method.The results indicated that,the best ratio of carrageenan to konjac glue,the total dosages of the mixture of carrageenan and konjac glue,sugar,black tea powder and citric acid were 7:3,0.8%,14%,0.2% and 0.12%,respectively.Under the optimum conditions,the hazel jelly can be prepared after water bath for 15 minutes.It tasted mild and crisp,with ric... |
| Keywords: | black tea jelly konjac powder carrageenan |
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