食品科学 ›› 2007, Vol. 28 ›› Issue (8): 601-605.
• 技术应用 • 上一篇 下一篇
张驰, 朱玉昌, 陈卫琴
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ZHANG Chi, ZHU Yu-Chang, CHEN Wei-Qin
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摘要: 以绿豆和魔芋精粉为主要原料,辅以白砂糖、食用胶凝剂和柠檬酸等研制出果冻。通过实验确定产品的最佳生产配方为:绿豆汁4.8%、魔芋精粉0.4%、琼脂0.1%、白砂糖15%、柠檬酸0.1%,生产产品香味特别,风味爽口,营养全面且具有较好保健功能的绿豆魔芋果冻。
关键词: 绿豆, 魔芋, 果冻, 研制
Abstract: With mung bean and konjac to the main raw material, add as a gel, supplemented by sugar and citric acid, they developed jelly. The experiment determined the best producting process,which is that 4.8% of bean juice ,0.4% of konjak, 0.1% of agar, 15% of white sugar, 0.1% of citric acid, thereby it can produces a special flavor, the flavor refreshing. comprehensive nutrition and good health function of konjac jelly bean.
Key words: mung bean, konjac, jelly, development
张驰, 朱玉昌, 陈卫琴. 绿豆魔芋果冻的研制[J]. 食品科学, 2007, 28(8): 601-605.
ZHANG Chi, ZHU Yu-Chang, CHEN Wei-Qin. Processing of Konjac and Bean Jelly[J]. FOOD SCIENCE, 2007, 28(8): 601-605.
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