中国食物与营养2017，Vol.23Issue(12)：50-53,4.
紫背天葵保健果冻加工工艺研究
Processing Technology of Health Jelly with Begonia fimbristipula
李冬梅 1冯凯倩 1吴燕云 1谭武东 1梁多展1
作者信息
- 1. 广东农工商职业技术学院热作系,广州510503
- 折叠
摘要
Abstract
The processing technology of health jelly was studied with the fresh Begoniafimbristipula as the main raw material.The experiment focused on the pre-processing of Begoniafimbristipula,gelata mix as well as the jelly ratio of the main raw materials.The research results showed that the suitable for processing of Begonia fimbristipula jelly gelling was carrageenan,gelatin and konjac gum mixed.The best ratio of the Begonia fimbristipula jelly was 20％ Begonia fimbristipula juice,1.0％ compound gum (carrageenin,gelatin and konjac gum than 4∶3∶3),20％ sugar and 0.15％ of citric acid.Under these conditions,purple,tasty and refreshing,delicious jelly which has the Begonia fimbristipula hance flavor can be obtained.关键词
紫背天葵/果冻/工艺优化Key words
Begonia fimbristipula/jelly/processing optimization引用本文复制引用
李冬梅,冯凯倩,吴燕云,谭武东,梁多展..紫背天葵保健果冻加工工艺研究[J].中国食物与营养,2017,23(12):50-53,4.
