摘要
研究花生芽果冻的制备工。通过单因素试验,分别以花生芽中白藜芦醇的含量和感官品质为指标,确定出最佳花生芽培养方案和花生芽果冻的配比组成。在浸种时间10 h,浸种温度30℃,发芽温度25℃的条件下培养的花生芽作为花生芽果冻的主要成分,以20%的花生芽、0.3%的柠檬酸、16%的白砂糖和0.9%的果冻粉的果冻配比组成制备的果冻具有良好的口感、色泽和组织状态。
The technology of peanut shoots jelly was studied,the optimum peanut sprouting culture condition and the best formula of the peanut shoots jelly were obtained by the single factor experiments.The peanut shoots was cultured at the conditions of soaking time 10 h,soaking temperature 30℃,sprouting temperature 25℃ the concentrations of peanut shoots to serve as the main gradient of jelly,the jelly has the best taste,color and organization of the state with the composition of 20% peanut shoots,0.3% citric acid,16% saccharose and 0.9% jelly powder.
出处
《食品工业》
北大核心
2011年第1期24-27,共4页
The Food Industry
