摘要
以金柑为主要原料研制金柑果肉果冻。实验结果表明10%金柑果汁、1.1%果冻粉、30°Brix糖液煮制金柑以及15%的糖金柑的工艺配方制得的产品风味较好,糖金柑的最佳煮制时间为8min。
The processing technology of fortunella swingle jelly was studied in this paper. The main material was fortunella swingle. The result showed that the product containing 10% juice, 1.1% jelly powder, 15% fortunella swingle fruit candied in 30°Brix sweet water had a delicious taste. The best cooking time was 8 minutes.
出处
《食品工业》
CAS
北大核心
2008年第1期53-54,共2页
The Food Industry
基金
宁波市科技计划项目(2004C100036)
关键词
金柑
果冻
研制
fortunella swingl
jelly
manufacture
