摘要
以树莓为原料,胡萝卜、蜂蜜为辅料研制复合果冻。分别对胡萝卜汁用量和增稠剂的使用等工艺条件进行了研究,得到了最佳工艺配方:树莓汁∶胡萝卜汁=7∶3,蔗糖用量占混合果汁质量的50%,蜂蜜用量占混合果汁质量的5%,增稠剂选用海藻酸钠,最佳的使用量为1.2%。
In this paper, compound jelly was produced with framberry as raw material and carrot, honey as auxiliary raw material. The application amount of carrot juice and using of thickening agent were studied and the optimal batch formula were found to he： framberry juice ： carrot juice=7 ： 3, the application amount of sucrose is 50% of fruit juice cocktail, the application amount of honey is 5% of fruit juice cocktail, thickening agent is sodium alginate and the application amount of thickening agent is 1.2%.
出处
《农产品加工（下）》
2006年第2期69-70,共2页
Farm Products Processing
