| 风味型红枣蜂蜜果冻的研制 |
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| 引用本文： | 付晓萍,董文明,赵海洲,范江平. 风味型红枣蜂蜜果冻的研制[J]. 大理学院学报：综合版, 2013, 0(10): 56-57,61 |
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| 作者姓名： | 付晓萍 董文明 赵海洲 范江平 |
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| 作者单位： | 云南农业大学食品科技学院,昆明,650201 |
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| 摘 要： | 以红枣和蜂蜜为主要原料，研制色泽美观、风味独特并具有一定保健功能的果冻。通过正交实验进行红枣蜂蜜果冻的研制。结果表明，最佳生产配方为65％红枣汁、0．8％混合胶[m（琼脂）：m（黄原胶）=1：1]、3％蜂蜜＋0．1％蛋白糖和0．2％柠檬酸。研制的果冻色泽均匀、组织状态良好、风味独特。
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| 关 键 词： | 红枣 蜂蜜 果冻 |
Study on Development of Flavored Jelly of Red Date and Honey |
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| FU Xiaoping , DONG Wenming , ZHAO Haizhou , FAN Jiangping. Study on Development of Flavored Jelly of Red Date and Honey[J]. Journal of Dali University, 2013, 0(10): 56-57,61 |
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| Authors: | FU Xiaoping DONG Wenming ZHAO Haizhou FAN Jiangping |
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| Affiliation: | (College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China) |
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| Abstract: | With red date and honey as a major raw material, the jelly was developed with beautiful color, unique flavor and health function. The processing technology of red date and honey jelly was investigated through orthogonal experiment. The result showed the optimum technology was red date 65%, gelling agent 0.8%, honey 3%, protein sugar 0.1%, citric acid 0.2%. The gelling agent was xan- than gum： agar from 1 ： 1 mixtures. In the condition, the best product with a pure color and delicious taste was obtained. |
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| Keywords: | red date honey jelly |
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