【摘要】 以枸杞为主要原料,添加菊花汁改善风味,研制出枸杞菊花果冻。采用正交试验确定其最佳配方为:枸杞汁60%、菊花汁15%、柠檬酸0.2%、白砂糖15%、复合甜味剂1%、果冻专用胶1.2%。所得产品兼有枸杞和菊花所特有的风味,感官状态良好。更多还原

【Abstract】 A jelly was made from medlar by using chrysanthemum juice to improve its flavor. By orthogonal experiments,the optimal formula was determined as follows:medlar juice 60%,chrysanthemum juice 15%,citric acid 0.2%,white granulated sugar 15% ,composite sweetener 1% and special gum for jelly 1.2%. Having the characteristic flavor of medlar and chrysanthemum,the final product was satisfactory organoleptically.更多还原