【摘要】 在成功制作了原味皮冻的基础上,研究胡萝卜风味皮冻的加工工艺。通过单因素试验,考察了白砂糖、柠檬酸和胡萝卜汁对皮冻风味的影响。根据L9(3)3设计正交试验,获得胡萝卜风味皮冻的最佳配方。试验结果表明:添加20%的糖,0.4%的柠檬酸和15%的胡萝卜汁,所加工的风味皮冻感官评分最高。该胡萝卜风味皮冻色泽红亮、透明度好,软硬适中,酸甜可口,营养价值高。更多还原

【Abstract】 The processing technology of carrot-flavor jelly was observed based on the production of plain jelly.Effects of sugar,citric acid and carrot juice contents on jelly flavor were studied through single factor experiment.Afterward,through L9(3)3 orthogonal design experiment,the optimized processing condition of the carrot flavor jelly adding 20%sugar,0.4%citric acid and 15%carrot juice to the jelly was delicious with good appearance and high nutritional value.更多还原