| 枇杷叶果冻的研制 |
| |
| 引用本文： | 周湘池,卢可,娄永江.枇杷叶果冻的研制[J].宁波大学学报(理工版),2009,22(1):143-147. |
| |
| 作者姓名： | 周湘池 卢可 娄永江 |
| |
| 作者单位： | 宁波大学生命科学与生物工程学院,浙江,宁波,315211 |
| |
| 基金项目： | 宁波市科技局农业与社会发展科研攻关项目 |
| |
| 摘 要： | 为了拓宽枇杷叶制剂的剂型和果冻的种类，研制了枇杷叶果冻，并探讨了其制备工艺．结果表明：枇把叶果冻基料的：最佳配比为：0．5％卡拉胶、0．3％魔芋胶、0．05％柠檬酸和25％白砂糖；在62．5g果冻中添加10g枇杷叶提取物的浓缩物时，制成的果冻在口感、凝胶强度和色泽等方面都令人满意．
|
| 关 键 词： | 枇杷叶 果冻 研制 |
Preparation of Jelly with the Extract of Eriobotrya japonica |
| |
| ZHOU Xiang-chi,LU Ke,LOU Yong-jiang.Preparation of Jelly with the Extract of Eriobotrya japonica[J].Journal of Ningbo University(Natural Science and Engineering Edition),2009,22(1):143-147. |
| |
| Authors: | ZHOU Xiang-chi LU Ke LOU Yong-jiang |
| |
| Institution: | Faculty of Life Science and Biotechnology;Ningbo University;Ningbo 315211;China |
| |
| Abstract: | In order to widen the range of types for Eriobotryajaponica preparation and jelly, in this paper a new jelly＇s production process is developed and the relevant techniques are explored. The results indicate that the optimal mixture ratios are found to be 0.5 % carrageenan, 0.3 % konjac glucomannan, 0.05 % citric acid, 25 % sugar, and 45 g jelly with concentrated extract of 10 g Eriobotrya japonica. The flavor of jelly made with the above-mentioned formula is satisfying, color attractive and gel strength appropriate. |
| |
| Keywords: | Eriobotrya japonica jelly development |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
