| 玫瑰樱桃果冻的加工工艺研究 |
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| 引用本文： | 蔡世静,陈晓妹,张文英.玫瑰樱桃果冻的加工工艺研究[J].保鲜与加工,2014,14(4):45-48. |
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| 作者姓名： | 蔡世静 陈晓妹 张文英 |
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| 作者单位： | 吉林农业科技学院食品工程学院;吉林农业科技学院食品工程学院;吉林农业科技学院食品工程学院 |
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| 基金项目： | 吉林农业科技学院 大学生科技创新科研项目（吉农院合字[2013]第039号） |
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| 摘 要： | 以樱桃为主要原料,红玫瑰花、白砂糖、柠檬酸为辅料,用卡拉胶和魔芋胶（1∶1）配成复合凝胶剂,研究一种花香新型果冻。通过单因素和正交试验,确定玫瑰樱桃果冻的最佳工艺配方为：樱桃和红玫瑰混合汁的添加量15%（樱桃汁∶红玫瑰汁=1∶1（m∶m））,复合凝胶剂0.8%,白砂糖13%,柠檬酸0.25%。采用该配方制备的成品果冻营养丰富、颜色鲜艳、口感细腻、风味独特、富有弹性、组织状态良好,具有一定的市场潜力。
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| 关 键 词： | 樱桃 红玫瑰 果冻 加工 工艺 |
Processing Technology of Rose Cherry Jelly |
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| CAI Shi-jing,CHEN Xiao-mei,ZHANG Wen-ying.Processing Technology of Rose Cherry Jelly[J].Storage & Process,2014,14(4):45-48. |
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| Authors: | CAI Shi-jing CHEN Xiao-mei ZHANG Wen-ying |
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| Institution: | (Jilin Agricultural Science and Technology University, Food Science and Engineering, Jilin 132101, China) |
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| Abstract: | Using cherry as the main raw materials, mixing with red rose, sugar and citric acid as auxiliary materials and cooperating with the use of the gels（carrageenan∶konjak gum=1∶1）, a new kind of jelly with flower flavor was studied.Through the single factor experiment and the orthogonal experiment, the optimum process formula for rose cherry jelly was as follows, adding 15% mixed juice of cherry and red rose（cherry juice∶red rose juice =1∶1（m∶m））, 0.8% gels, 13%sugar, and 0.25% citric acid. The obtained jelly had delicate taste, bright color, and good organization. It was full of elasticity and rich nutrition, and had potential market. |
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| Keywords: | cherry red rose jelly process technology |
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