CAJ | 학술논문

以红葡萄酒和蜂蜜为主要原料，研制色泽美观、风味独特并具有一定保健功能的果冻。采用单因素试验和正交试验方法，并通过模糊数学综合评价筛选出果冻的最佳配方。研制的红酒蜂蜜果冻最佳配方是：红葡萄酒2%、蜂蜜3%、蔗糖3%、卡拉胶1.4%、柠檬酸0.2%。
이홍포도주화봉밀위주요원료，연제색택미관、풍미독특병구유일정보건공능적과동。채용단인소시험화정교시험방법，병통과모호수학종합평개사선출과동적최가배방。연제적홍주봉밀과동최가배방시：홍포도주2%、봉밀3%、자당3%、잡랍효1.4%、저몽산0.2%。
A flavored jelly was prepared by using red wine and honey as raw materials. The aim was to study the optimum production formula of jelly. The jelly developed with beautiful color, unique flavor and health function. The best formula was determined by sensory evaluation and fuzzy comprehensive assessment of the product. The formula of flavored jelly was that red wine 2%, honey 3%, sugar 3%, carrageenan 1.4%and citric acid 0.2%.