摘要
酸橙和薄荷都是药食同源的植物,红茶中富含大量的营养素。以魔芋胶、卡拉胶、红茶、酸橙为主要原料,采用单因素试验和正交试验,以感官评分为指标,优化复合胶、薄荷粉、红茶茶水、橙汁和白砂糖的添加量,得到最佳配方:复合胶1.2%(卡拉胶和魔芋胶配比为7∶3),薄荷粉0.12%,红茶茶水30%,橙汁15%,白砂糖14%。在此条件下研制出色泽美观、酸甜可口且具有一定营养价值和保健功能的果冻。
Lime and mint are both medicine and food homologous plants,black tea is rich in a lot of nutrients.In this paper,konjac gum,carrageenan,black tea,lime as the main raw materials,single factor experiment and orthogonal experiment were used to optimize the addition amount of compound glue,mint powder,black tea,orange juice and white granulated sugar with sensory score as the index to get the best formula:compound glue 1.2%(carrageenan and konjac gum ratio was 7∶3),mint powder 0.12%,black tea 30%,orange Juice 15%,white granulated sugar 14%.The jelly with beautiful color,sweet and sour taste and certain nutritional value and health function has been developed.
作者
初雅洁
王秋萍
CHU Yajie;WANG Qiuping(Dali Vocational and Technical College of Agriculture and Forestry,Dali,Yunnan 671000,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming,Yunnan 650201,China)
出处
《农产品加工》
2021年第11期51-54,共4页
Farm Products Processing
关键词
酸橙
红茶
果冻
研制
lime
black tea
jelly
development
