摘要
以水蜜桃为主要原料,采用果冻加工工艺制备果汁果冻。结果表明,采用50%水蜜桃汁、6%白砂糖、0.1%甜味剂蛋白糖FT-50、0.1%的琼脂与0.2%CMC-Na的工艺参数,可制出色泽均匀、组织状态良好、口感细腻、酸甜适宜的水蜜桃果汁果冻。果汁果冻的杀菌方式采取超高温瞬时灭菌,该方法对于VC的保持率达到了65.10%。
In this paper, a new jelly is produced using honey peach as raw material.The results show that, for the processing of honey peach juice jelly, the best contents of honey peach fruit juice, sugar, sweeteners, agar and CMC-Na are 50%, 6%, 0.1%, 0.1% and 0.2%, respectively, under these conditions, the product has good flavor and nice taste. The jelly is sterilized instantaneously in ultra-high temperature, and VC is maintained the rate of 65.10%.
出处
《农产品加工（下）》
2010年第9期69-71,共3页
Farm Products Processing
关键词
水蜜桃
果冻
加工工艺
honey peach
jelly
processing technique
