魔芋奶橙啫喱的研究

Research on the preparation of konjak milk orange jelly

摘要: 依次采用正交实验和单因素实验,通过优化配方及均质处理研究了以魔芋、鲜橙、明胶、琼脂和原料奶为主要原料的啫喱制备工艺,得到果冻的最佳配方为鲜奶∶鲜橙汁∶魔芋∶明胶∶琼脂∶砂糖=75∶100∶20∶20∶10∶5,砂糖∶蜂蜜=9∶1~9∶2。产品色泽橙黄、细腻爽滑、酸甜可口、营养丰富,是值得信赖的健康食品。

Abstract: The preparation technology of konjak milk orange jelly using konjac, gelatin, agar, orange, milk and sugar was investigated by single factor experiment, orthogonal experiment design and homogenizing.The results showed that the optimal condition was milk∶orange∶konjak∶gelatin∶agar∶sugar = 75∶100∶20∶20∶10∶5 and sugar∶honey = 9∶1~9∶2.It was flexible, smooth and nutritious at this optimal condition and was trustworthy high quality food product.