摘要
选用绿茶作为原材料,在单因子实验基础上,通过正交试验和感官评价来确定绿茶果冻的最佳配方:茶汁40%,白砂糖11%,柠檬酸0.30%,卡拉胶0.70%,明胶0.10%,CMC-Na 0.20%,柠檬酸钾0.05%,磷酸氢钙0.02%,得到酸甜爽口、色香味俱佳的绿茶果冻。
This article selects the green tea to take raw material, in the single factor experiment＇s foundation,through the orthogonal test and the sensory evaluation of green tea jelly, the best formula： tea juice 40%, sugar 11%, citric acid 0.30%, carrageenan 0.70%, gelatin 0.10%, CMC-Na 0.20%, potassium citrate 0.05%, DCP 0.02%, obtains sour and sweet delicious, the color fragrance all good green tea jelly.
出处
《食品工业》
北大核心
2010年第6期50-52,共3页
The Food Industry
关键词
绿茶
果冻
工艺
green tea
jelly
technology
