郑州轻工业学院学报（自然科学版）2012，Vol.27Issue(5)：18-20,3.DOI:10.3969/j.issn.2095-476X.2012.05.004
猕猴桃/苹果风味醋果冻的研制
Preparation of flavor vinegar jelly with kiwi and apple
摘要
Abstract
Vinegar, kiwi and apple were used for making flavor vinegar jelly. The influences of the dosage of jelly powder, complex juice, sweetener, and vinegar on flavor vinegar jelly were studied. The best ratio for fish powder, xanthan gum and agar was 1:1:2 and the best ratio for kiwifruit juice and apple juice was 3:1 according to experiment. The optimal ratio for flavor vinegar jelly, which was determined by orthogonal experiments, was as follows: jelly powder 1.0% ,fruit juice 20% ,sweetener 4.0% (the ratio for aspartame and granulated sugar was 1:50),white vinegar 6.0%. Vinegar jelly obtained was healthy with even color, good state, sour and sweet taste, and balanced smell.关键词
猕猴桃/苹果/风味醋果冻Key words
kiwi/ apple/ flavor vinegar jelly分类
轻工纺织引用本文复制引用
徐清萍,胡风城..猕猴桃/苹果风味醋果冻的研制[J].郑州轻工业学院学报（自然科学版）,2012,27(5):18-20,3.基金项目
河南省高等学校青年骨干教师资助计划(2010GGJS-112) （2010GGJS-112）
河南省重点科技攻关项目(112102110125) （112102110125）
