食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
5期
38-40,50
,共4页
洋姜%奶味%果冻
洋薑%奶味%果凍
양강%내미%과동
jerusalem artichoke%milk%jelly
以洋姜、奶粉为主要原料，研制洋姜奶味营养果冻。通过正交实验设计，确定洋姜奶味营养果冻的最佳配方为：奶粉6%、凝胶剂1.0%、白砂糖15%、洋姜汁10%。经感官检验和理化检验，研制的洋姜奶味营养果冻色泽均匀、口感细腻、风味独特，产品具有较高营养价值。
以洋薑、奶粉為主要原料，研製洋薑奶味營養果凍。通過正交實驗設計，確定洋薑奶味營養果凍的最佳配方為：奶粉6%、凝膠劑1.0%、白砂糖15%、洋薑汁10%。經感官檢驗和理化檢驗，研製的洋薑奶味營養果凍色澤均勻、口感細膩、風味獨特，產品具有較高營養價值。
이양강、내분위주요원료，연제양강내미영양과동。통과정교실험설계，학정양강내미영양과동적최가배방위：내분6%、응효제1.0%、백사당15%、양강즙10%。경감관검험화이화검험，연제적양강내미영양과동색택균균、구감세니、풍미독특，산품구유교고영양개치。
With the jerusalem artichoke and milk powder as the main raw material , to prepare the healthy jelly. Using Orthogonal experimental, the optimum formula and production process of jelly were studied. The results showed that milk powder 6%, gel 1.0%, sugar 15%,jerusalem artichoke juice 10%. With the organoleptic test and physical and chemical test, the milk and jerusalem artichoke jelly was with wonderful flavour and rich nutrition.
