| 爽口鲜果啤酒果冻制作工艺 |
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| 引用本文： | 秦慧彬,李晋毅.爽口鲜果啤酒果冻制作工艺[J].山西农业大学学报(社会科学版),2007(Z2). |
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| 作者姓名： | 秦慧彬 李晋毅 |
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| 作者单位： | 山西农业大学食品科学与工程学院 山西太谷030801 |
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| 基金项目： | 山西农业大学科技创新基金 |
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| 摘 要： | 本品以魔芋粉、啤酒、新鲜果肉辅以胶凝剂为主要原料,运用正交试验法对果冻的加工工艺进行了研究。结果表明:魔芋0.9%,卡拉胶0.5%,海藻酸钠0.2%,黄原胶0.005%,磷酸氢钙0.04%,柠檬酸钾0.05%,柠檬酸1.6%,白沙糖5%,甜蜜素0.1%,啤酒30%的工艺参数可研制出组织状态均匀一致,色泽清淡透明,口感清凉爽口的果冻。
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| 关 键 词： | 啤酒 魔芋 果冻 配方 |
The Development Processing of Beer Fruit Tasty Jelly |
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| QIN Hui-bin et al..The Development Processing of Beer Fruit Tasty Jelly[J].Journal of Shanxi Agricultural University:Social Science Edition,2007(Z2). |
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| Authors: | QIN Hui-bin |
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| Abstract: | Take the powder of konjac,beer,the fresh fruit and the gelatinizer as the main raw material,the processing of Konjac is researched using the orthogonal testing method.The result is that:the powder of konjac 0.9%,Kara rubber 0.5%,Alginic acid 0.2%,Xanthan gum 0.005%,Calcium hydrogen phosphate 0.04%,Tripotassium citrate 0.05%,Citric acid1.6%,Sucrose 5%,Beet molasses 0.1%,beer 30%.Take the parameter of craft may develop the jelly organization condition evenly consistent,the luster light is transparent,feeling in the mouth cooltasty and dilicacy. |
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| Keywords: | Beer Powder of konjac Konjac Formulation |
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