| 甜酒营养保健果冻的研制 |
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| 引用本文： | 宗留香,侯玉泽,康怀彬,郭金英,肖青苗.甜酒营养保健果冻的研制[J].安徽农业科学,2009,37(1):366-367. |
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| 作者姓名： | 宗留香 侯玉泽 康怀彬 郭金英 肖青苗 |
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| 作者单位： | 1. 河南科技大学食品与生物工程学院,河南洛阳,471003
2. 河南科技大学动物科技学院,河南洛阳,471003 |
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| 摘 要： | 目的]探讨营养保健果冻研制的最佳配方。方法]以甜酒、鸡蛋为原料并配以辅料,采用单因素试验考察不同原料对果冻品质的影响,利用正交试验进一步验证,得出了营养保健果冻研制的最佳配方。结果]其最佳配方为：白沙糖甜叶菊混合液8 g、卡拉胶0.8g、甜酒34 ml、鸡蛋清10 ml、柠檬酸钠0.018%、草莓香精数滴。结论]研制的该果冻是一种营养保健食品,特别适合中老年人食用。
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| 关 键 词： | 甜酒 果冻 品质 研制 |
The Development of Sweet Wine Jelly with Nutritional and Healthy Function |
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| ZONG Liu-xiang et al.The Development of Sweet Wine Jelly with Nutritional and Healthy Function[J].Journal of Anhui Agricultural Sciences,2009,37(1):366-367. |
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| Authors: | ZONG Liu-xiang |
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| Institution: | ZONG Liu-xiang et al (Food , Bioengineering Department,Henan University of Science , Technology,Luoyang,Henan,471003) |
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| Abstract: | Objective] The study aimed to explore optimum formula of developing jelly with nutritional and healthy function.Method] With sweet wine,egg etc.as raw material and some complementary materials,the effect of different raw material on Jelly quality were investigated with single factor,and through the further verification in orthogonal experiment the optimum formula of Jelly with nutritional and healthy function were obtained.Result]The study showed that the optimum formula were sugar and stevia rebaudiana ... |
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| Keywords: | Sweet wine Jelly Quality Development |
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