| 沙棘枸杞子无糖果冻配方的研究 |
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| 引用本文： | 孙芝杨.沙棘枸杞子无糖果冻配方的研究[J].食品工业,2012(3):12-15. |
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| 作者姓名： | 孙芝杨 |
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| 作者单位： | 江苏食品职业技术学院 |
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| 摘 要： | 以沙棘汁、枸杞子汁、木糖醇为主要原料,并配以其它辅料,研究沙棘枸杞子无糖果冻的最佳配方。通过单因素试验和正交试验确定了果冻的最佳配方:明胶1.0%,木糖醇11%,沙棘汁9%和枸杞汁8%,得到桔黄色,口感爽滑,酸甜可口的沙棘枸杞子无糖果冻,具有浓郁的沙棘和枸杞子风味。
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| 关 键 词： | 沙棘 枸杞子 木糖醇 果冻 |
The Research of Sugarless Jelly of Seabuckthorn and Lycium barbarum L Fruits |
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| Sun Zhi-yang.The Research of Sugarless Jelly of Seabuckthorn and Lycium barbarum L Fruits[J].The Food Industry,2012(3):12-15. |
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| Authors: | Sun Zhi-yang |
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| Affiliation: | Sun Zhi-yang Jiangsu Food Science College(Huai’an 223003) |
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| Abstract: | Seabuckthorn juice,Lycium barbarum L juice and xylitol were used to produce sugarless jelly.Optimal formula of jell is 1.0% gelatin,11% xylitol,9% seabuckthorn juice and 8% Lycium barbarum L juice.The color of jelly is orange.It tastes smooth,sweet and sour.Sugarless jelly is rich in flavor of seabuckthorn and Lycium barbarum L fruit. |
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| Keywords: | seabuckthorn Lycium barbarum L xylitol jelly |
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