摘要
对槟榔果冻加工中槟榔提取物的添加量、胶凝剂的浓度及种类,糖酸比等工艺条件进行研究。得到最佳配方是:槟榔提取物添加量为0.5%,白砂糖12%,卡拉胶0.9%,柠檬酸0.15%。
The application quantity of areca nut extract, concentrationg and kinds of gelatin and the ratio between sugar and acid during processing of areca net Jelly were studied.The best prescription was as following, areca nut extract 0.5 %, sugar 12 %, carrageenan 0.9 % and citric acid 0.15 %.
出处
《食品研究与开发》
CAS
北大核心
2009年第9期108-110,共3页
Food Research and Development
关键词
槟榔
果冻
配方
A reca Catechu
jelly
formula
