摘要
对以芦荟为主要原料的软糖制造配方进行了研究,试验结果表明,芦荟凝胶软糖的最佳配方为:芦荟汁25%,白砂糖25%,柠檬酸0.15%,明胶3%、琼脂1%。制出的软糖具有良好的组织状态、色泽及口感,同时也有芦荟的天然营养保健功效。
Aloe as the main raw material of the candy manufacturing formulation has been studied by the orthogonal experiment . The best product with a texture and color and delicious taste was obtained with 25% aloe juice, 25% sugar, 0.15% citric acid, 3% gelatin and 1% agar, are both natural nutrition and health properties of aloe.
出处
《保鲜与加工》
CAS
2010年第1期48-50,共3页
Storage and Process
