摘要
以软枣猕猴桃和"户太8号"葡萄为主要原料,以卡拉胶和魔芋胶为凝胶剂,通过单因素试验和正交试验,研究葡萄味软枣猕猴桃果肉果冻的最佳配方。结果表明,软枣猕猴桃果肉添加量为8%,葡萄汁添加量为25%,复合胶(卡拉胶与魔芋胶的比例为2∶1)添加量为1.0%,白砂糖添加量为10%,柠檬酸添加量为0.1%时,产品感官评价最好。
Using Actinidia Arguta and ＂Hutai NO.8＂ grape as the raw materials, single-factor and orthogonal test are de- signed with carrageenan and konjac powder as gels to research the optimum formula of Actinidia Arguta pulp jelly with grape flavor. Results indicate that the best sensory evaluation is obtained from the formula： Actinidia Arguta pulp 8%, grape juice 25%, composite thickening agent （carrageenan and konjac powder at a ratio of 2 ＂ 1） 1.0%, white sugar 10%, citric acid 0.1%.
出处
《农产品加工》
2015年第7期19-22,共4页
Farm Products Processing
基金
陕西省科技统筹创新工程计划项目(2012KTJD03-05)
