食品与发酵工业2011，Vol.37Issue(3)：126-129,4.
佛手瓜果冻的研制
Development of Chayote Jelly
摘要
Abstract
With chayote as raw material, and glucose, jelly powder and citric acid as assistant material, the optimum processing technology and material formula was studied to develop chayote health jelly without any preservative and colorant.The final product was analyzed by sensory, chemical and microbiological inspection.Results showed that the optimum processing technology was that, choose glucose as sweet agent, the chayote juice temperature when adding jelly powder was 50℃ , the continual boiling time was 1 min, citric acid was added when pressing juice; the optimum material formula was that chayote juice 53.4％ , water 30.5％ , glucose 15.2％ , citric acid 0.1％ , jelly powder 0.8％.The above method could produce chayote health jelly with reseda, homogeneous and exquisite organization, delicious taste and good elasticity, rich nutrition and high edible safety.关键词
佛手瓜/果冻/加工工艺/原料配方Key words
chayote/ jelly/ processing technology/ material formula引用本文复制引用
黄丽..佛手瓜果冻的研制[J].食品与发酵工业,2011,37(3):126-129,4.基金项目
广东农工商职业技术学院资助之重点研究项目(xyzd0804) （xyzd0804）
