中国果菜Issue(12)：35-39,5.
杏果糕的加工工艺研究
Study on Processing Technology of Apricot Fruit Jelly
侯智德 1林银巧 2王陈强 1江英3
作者信息
- 1. 石河子大学食品学院，新疆石河子832000
- 2. 新疆塔城地区质量与计量检测所，新疆塔城834700
- 3. 新疆冠农果茸集团股份有限公司技术中心，新疆库尔勒841000
- 折叠
摘要
Abstract
Apricot was chosen to prepare fruit jelly by pectin and carrageenan complex. The optimum conditions were as follows:the original apricot puree 45%, maltose syrup 30%, carrageenan and pectin (1:1) 2.5%, sugar 20%. Apricot jelly processing parameters were as follows:solids content of 45%to 50%at boiling temperature of 95~100℃;and the fruit jelly at 65℃baked for 4h in the first stage, as well as the second stage, the fruit jelly at 50℃was dried for 18h, then opposite dried for 6h. The fruit jelly was in golden color, smooth, flexible, slippery and delicious.关键词
杏/果糕/加工工艺Key words
Apricot/fruit jelly/process分类
轻工纺织引用本文复制引用
侯智德,林银巧,王陈强,江英..杏果糕的加工工艺研究[J].中国果菜,2014,(12):35-39,5.
