风味型红枣蜂蜜果冻的研制

J4 ›› 2013, Vol. 12 ›› Issue (10): 56-57.

风味型红枣蜂蜜果冻的研制

云南农业大学食品科技学院，昆明 650201

收稿日期:2013-06-05 修回日期:2013-06-24 出版日期:2013-10-15 发布日期:2013-10-15
作者简介:付晓萍,讲师，主要从事食品科学研究.

Study on Development of Flavored Jelly of Red Date and Honey

College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China

Received:2013-06-05 Revised:2013-06-24 Online:2013-10-15 Published:2013-10-15

摘要/Abstract

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。

关键词: 红枣, 蜂蜜, 果冻

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 xanthan gum: agar from 1：1 mixtures. In the condition, the best product with a pure color and delicious taste was obtained

Key words: red date, honey, jelly

中图分类号:

TS255.43

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]. J4, 2013, 12(10): 56-57.

FU Xiao-Ping, DONG Wen-Ming, ZHAO Hai-Zhou, FAN Jiang-Ping. Study on Development of Flavored Jelly of Red Date and Honey[J]. J4, 2013, 12(10): 56-57.