摘要
以紫薯和红枣为原料,通过单因素试验和正交试验的方法,研究制作紫薯红枣果冻的最佳配方。结果表明:紫薯红枣果冻的最佳方案为25%紫薯,20%白砂糖,0.4%柠檬酸,6%琼脂,做出的紫薯红枣果冻最好吃,颜色鲜艳、有浓郁的香味、半透明、无气泡、无裂痕、口感细腻。
Taking purple potato and red date as main raw material,the optimum formula of the compound jelly was studied through the single factor experiments and orthogonal experiments.The results showed that the best programme of compound jelly with purple potato and red date was purple potato25%,white sugar20%,citric acid0.4%,agar of6%.It had the best taste and the fresh color,rich flavor,translucent,no bubbles,no cracks,and delicate taste.
作者
丁燕
呼凤兰
王荣
DING Yan;HU Fenglan;WANG Rong(Linfen Vocational and Technical College, Linfen, Shanxi 041000,China;Luliang University, Lishi , Shanxi 033000,China)
出处
《天津农业科学》
CAS
2017年第12期49-52,共4页
Tianjin Agricultural Sciences
关键词
紫薯
红枣
果冻
制作工艺
purple potato
red date
jelly
production process
