摘要
采用正交设计确定了魔芋组合胶的配比以及魔芋红枣果冻的最佳配方。结果表明:复配胶最佳组合为魔芋胶0.35g/100g、黄原胶0.15g/100g、卡拉胶0.25g/100g、琼脂0.35g/100g;魔芋红枣果冻的最佳配方为:红枣汁8g/100g、氯化钾0.08g/100g、白砂糖10g/100g、柠檬酸0.25g/100g,其最终产品具有红枣特有的风味,且感官状态良好。
The best complex gum’s proportion and the best formula of konjac and jujube jelly were studied by orthogonal test.The results indicated that:the best complex gum’s proportion was konjac gum 0.35 g/100 g,xanthan gum 0.15 g/100 g,carrageenan 0.25g/100 g,agar 0.35 g/100g.The best formula of konjac and jujube jelly was jujube juice 8 g/100 g,KCl 0.08 g/100 g,sugar 10 g/100 g,citric acid 0.25 g/100 g.The final product had original flavor of jujube with nice taste.
出处
《长江大学学报（自科版）（中旬）》
CAS
2007年第4期99-101,共3页
Journal of Yangtze University(Nature Science Edition)
关键词
魔芋精粉
红枣汁
果冻
konjac powder
jujube juice
jelly
