摘要
以黑木耳汁、赤砂糖为主要原料,运用正交试验设计对黑木耳果冻的加工工艺进行了研究。结果表明,30 %黑木耳汁、15 %糖(赤砂糖∶白砂糖质量比=2∶1)、0 2 %柠檬酸、6 %凝胶剂(明胶∶琼脂质量比=5∶1)的工艺参数,可研制出色泽均匀、组织状态良好、口感细腻、酸甜适宜、香气协调的营养保健型黑木耳果冻。
The processing technology of functional auricularia auricula jelly was studied by orthogonal experiment. The main material was extracts from auricularia auricula and brown sugar. The best product with a pure color and delicious taste was obtained with 30% auricularia auricula extract, 15% sugar (brown sugar: sugar=2∶1), 0.2 % citric acid and 6% thickening agents(gelatin∶agar=5∶1).
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第3期145-146,共2页
Food and Fermentation Industries
基金
吉林省科技厅资助项目 (No .2 0 0 1 0 2 2 7- 2 )
