[1]梁 彦.树莓果冻的研制[J].北方园艺,2015,39(02):121-123.[doi:10.11937/bfyy.201502034]
　LIANG Yan.Study on Technical Processing of Framberry Jelly[J].Northern Horticulture,2015,39(02):121-123.[doi:10.11937/bfyy.201502034]
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树莓果冻的研制

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第39卷 期数: 2015年02 页码: 121-123 栏目: 出版日期: 2015-01-30
Title:
Study on Technical Processing of Framberry Jelly
作者:
梁 彦
(吉林农业科技学院 食品工程学院，吉林 吉林 132101)
Author(s):
LIANG Yan
(College of Food Engineering，Jilin Agricultural Science and Technology College，Jilin，Jilin 132101)
关键词:
树莓; 混合胶; 果冻
Keywords:
framberry; mixed glue; jelly
DOI:
10.11937/bfyy.201502034
文献标志码:
A
摘要:
以树莓和蜂蜜为主要原料，通过单因素试验及L9（34）正交实验确定了树莓果冻的生产工艺及配方。结果表明：树莓汁的添加量为26%，蜂蜜的添加量为14%，混合胶的添加量为1.5%，柠檬酸的添加量为0.15%，制得的产品果香浓郁，口感爽滑。
Abstract:
Taking framberry and honey as main raw materials,optimal recipe was gained throuth the single facter text and L9(34) orthogonal experiment.The results showed that the application amount of framberry juice was 26%,the application amount of honey was 14%,the application amount of mixed glue was 1.5%,and the application amount of coagulants was 0.15%.The prepared product had fruity and smooth taste.

参考文献/References:

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备注/Memo

作者简介：梁彦（1970-），女，硕士，副教授，现主要从事食品科学的教学与科研工作。E-mail:641219596@qq.com.基金项目：吉林农业科技学院重点学科培育资助项目（吉农院合字2013第X039号）。

更新日期/Last Update: 2015-02-25