欢迎访问《中国农学通报》，
中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (18): 99-101.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

莲藕红枣保健果冻的研制

陈月英 王林山   

  • 收稿日期:2010-03-17 修回日期:2010-06-03 出版日期:2011-09-20 发布日期:2011-09-20

Development of Healthy Lotus Root and Dates Jelly

  • Received:2010-03-17 Revised:2010-06-03 Online:2011-09-20 Published:2011-09-20

PDF (PC)

990

摘要： 以红枣莲藕为主要原料，对莲藕红枣果冻的配方及加工工艺进行研究。通过正交试验得出产品的最佳工艺配方为：红枣汁100ml，莲藕汁150ml，果冻粉1％，在此参数下可研制出色泽均匀、口感细腻、香气协调、酸甜适宜的营养保健型莲藕红枣果冻。

关键词: 放线菌, 放线菌, 鉴定, 同源性, 16SrDNA

Abstract: Taking dates and lotus root as raw material, this paper discusses the formula and technology of making Lotus Root and Dates Jelly. Orthogonal experiment gives us the best formula: 100ml red dates juice, 150ml lotus root juice and 1% jelly powder, which can produce beautiful luster, delicate, fragment, sweet and sour suitable healthy lotus root and dates jelly.