| 天然山楂果冻的研制 |
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| 引用本文： | 韩文凤,魏秋红,杨雯雯,李喜宏.天然山楂果冻的研制[J].保鲜与加工,2013,13(6):42-45. |
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| 作者姓名： | 韩文凤 魏秋红 杨雯雯 李喜宏 |
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| 作者单位： | 漯河职业技术学院食品工程系,河南 漯河,462000;天津科技大学食品工程与生物技术学院,天津,300222 |
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| 基金项目： | 国家高技术研究发展计划（863计划）（2012AA101703） |
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| 摘 要： | 以山楂、白砂糖、苹果酸为主要原料，在单因素试验的基础上，通过正交试验研究制作天然山楂果冻的最佳工艺配方。结果表明，按I500g山楂＋1500g白砂糖＋6g苹果酸配方所制成的果冻具有天然山楂独特的风味与色泽，口感爽滑，酸甜适度，富有弹性，冻体完整，是一种新型不含人工色素和香精的天然营养果冻。
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| 关 键 词： | 山楂 白砂糖 苹果酸 果冻 天然 |
Development on Natural Hawthorn Jelly |
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| HAN Wen-feng,WEI Qiu-hong,YANG Wen-wen,Li Xi-hong.Development on Natural Hawthorn Jelly[J].Storage & Process,2013,13(6):42-45. |
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| Authors: | HAN Wen-feng WEI Qiu-hong YANG Wen-wen Li Xi-hong |
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| Institution: | 1. Food Engineering Department, Luohe Vocational Technical College, Luohe 462000, China; 2. College of Food Engineering and Biology Technology, Tianjin University of Science and Technology, Tianjin 300222, China) |
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| Abstract: | Taking hawthorn, white sugar and malic acid as main raw materials, on the basis of single factor experiments, the optimum formula of natural hawthorn jelly was studied through orthogonal experiments. The results showed that, the jelly which made from 1 500 g hawthorn +1 500 g white sugar +6 g malic acid had the unique flavor and color of natural hawthorn, tasted smooth, sweet and sour moderately. The hawthorn jelly was a new type of natural nutrient jelly that it did not contained of artificial pigment and essence. |
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| Keywords: | hawthorn white granulated sugar malic acid jelly natural |
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