| 沙棘酵素果冻制备工艺的研究 |
| |
| 引用本文： | 王巨成.沙棘酵素果冻制备工艺的研究[J].食品工程,2020(2):6-10. |
| |
| 作者姓名： | 王巨成 |
| |
| 作者单位： | 山西省林业科学研究院 |
| |
| 摘 要： | 以沙棘果泥为原料,经发酵、调配制作沙棘酵素果冻,并在单因素试验基础上,采用正交试验得出沙棘酵素果冻配方。试验结果表明,沙棘酵素果冻的最佳配方为:沙棘酵素添加量10%,琼脂添加量1.0%,白砂糖添加量10%。
|
| 关 键 词： | 沙棘酵素 果冻 工艺优化 制备 |
Study on the preparation technology of fermented sea-buckthorn jelly |
| |
| WANG Jucheng.Study on the preparation technology of fermented sea-buckthorn jelly[J].Food Engineering,2020(2):6-10. |
| |
| Authors: | WANG Jucheng |
| |
| Affiliation: | (Shanxi academy of forestry science,Shanxi Taiyuan 030012,China) |
| |
| Abstract: | Seabuckthorn fruit puree was used as raw material to produce seabuckthorn jelly by fermentation and blending.On the basis of single factor experiment,the formulation of seabuckthorn jelly was obtained by orthogonal experiment.The results showed that the best formula of fermented sea-buckthorn jelly is as follwes:10%fermented sea-buckthorn pulp,1.0%AGAR,and 10%sugar. |
| |
| Keywords: | seabuckthorn enzyme jelly process optimization preparation |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
