农产品加工（上半月）
農產品加工（上半月）
농산품가공（상반월）
Academic Periodical of Farm Products Processing
2014年
12期
21-23,27
,共4页
李佳%陈新%吴晓霞%李建科%刘健书%韩婷婷%雒少辉
李佳%陳新%吳曉霞%李建科%劉健書%韓婷婷%雒少輝
리가%진신%오효하%리건과%류건서%한정정%락소휘
山楂%魔芋精粉%果冻%正交优化
山楂%魔芋精粉%果凍%正交優化
산사%마우정분%과동%정교우화
hawthorn%konjac flour%jelly%orthogonal optimization
以魔芋精粉和山楂为主要原料，辅以白砂糖、卡拉胶和氯化钾等研制山楂魔芋复合果冻。通过单因素试验和正交试验，确定山楂魔芋复合果冻的最佳配方为魔芋精粉0.5%，山楂汁50%，卡拉胶0.2%，氯化钾0.025%，白砂糖8%。所生产的产品风味独特，酸甜可口，具有保健功效。
以魔芋精粉和山楂為主要原料，輔以白砂糖、卡拉膠和氯化鉀等研製山楂魔芋複閤果凍。通過單因素試驗和正交試驗，確定山楂魔芋複閤果凍的最佳配方為魔芋精粉0.5%，山楂汁50%，卡拉膠0.2%，氯化鉀0.025%，白砂糖8%。所生產的產品風味獨特，痠甜可口，具有保健功效。
이마우정분화산사위주요원료，보이백사당、잡랍효화록화갑등연제산사마우복합과동。통과단인소시험화정교시험，학정산사마우복합과동적최가배방위마우정분0.5%，산사즙50%，잡랍효0.2%，록화갑0.025%，백사당8%。소생산적산품풍미독특，산첨가구，구유보건공효。
The hawthorn and konjac jelly is developed with konjac purified powder and hawthorn to the main raw material,and supplemented by sugar,carrageenan and potassium chloride. With single factor and orthogonal experiments,the results determine the best optional formula,which is that 0.5% of konjak flour,50% of hawthorn juice,0.2% of carrageenan, 0.025% of potassium chloride and 8% of sugar. The hawthorn and konjac jelly has a special flavor,delicate taste, comprehensive nutrition and good health function.
