安徽农业科学2016，Vol.44Issue(16)：83-86,4.
覆盆子蜂蜜果冻加工工艺研究
Processing Technology of Raspberry Honey Jelly
摘要
Abstract
Objective] The aim was to study the processing technology of raspberry jelly with honey for provide a reference to the development of new jelly. [ Method] With raspberry and honey as the main raw material for the production of jelly, through orthogonal test, combined with sensory evaluation and physical and chemical index, the processing technique of jelly was studied. [ Result] The results showed that the opti-mal production conditions were as follows:citric acid 0. 1%, carrageenan 2. 5%, raspberry leaching liquor 40%, mixed sugar 10%( honey 4%, white sugar 6%) . [ Conclusion] The developed jelly has uniform color, delicate taste, unique flavor and fit national standards.关键词
覆盆子/蜂蜜/果冻/加工工艺Key words
Raspberry/Honey/Jelly/Processing technology分类
轻工业引用本文复制引用
任佑华,蒋钰莹,吴格格,林威..覆盆子蜂蜜果冻加工工艺研究[J].安徽农业科学,2016,44(16):83-86,4.基金项目
湖南农业大学校科学基金项目(14QN12)。 （14QN12）
