CAJ | 학술논문

以温州市农业科学研究院研发的“金玉甜1号”水果玉米为主要原料，通过单因素和正交试验，以感官评价作为评价指标，确定水果玉米果冻的最佳配方为：水果玉米采用榨后取汁的预处理方式，果冻粉0.9%，水果玉米汁含量24%，蔗糖8.0%，柠檬酸0.15%，。研制的水果玉米果冻，色香味甚佳，营养丰富。
이온주시농업과학연구원연발적“금옥첨1호”수과옥미위주요원료，통과단인소화정교시험，이감관평개작위평개지표，학정수과옥미과동적최가배방위：수과옥미채용자후취즙적예처리방식，과동분0.9%，수과옥미즙함량24%，자당8.0%，저몽산0.15%，。연제적수과옥미과동，색향미심가，영양봉부。
The paper studied the best formula of fruit corn nutrition jelly with main material-"JinyuTian 1"fruit corn developed by Wenzhou Academy of Agriculture Science. The orthogonal test was designed to optimize the formula for the processing of fruit corn nutrient jelly based on single factor test. And sensory evaluation was the evaluation index. The results showed:fruit corn pre-treated by juicing , jelly powder amount of 0.9%,fruit corn juice content 24%,sugar amount 8.0%,citric acid amount 0.15%.The jelly prepared under the optimal formula is delicious and nutrition with fruit appearance.