洋姜奶味营养果冻的研制

摘要

With the jerusalem artichoke and milk powder as the main raw material , to prepare the healthy jelly. Using Orthogonal experimental, the optimum formula and production process of jelly were studied. The results showed that milk powder 6%, gel 1.0%, sugar 15%,jerusalem artichoke juice 10%. With the organoleptic test and physical and chemical test, the milk and jerusalem artichoke jelly was with wonderful flavour and rich nutrition.%以洋姜、奶粉为主要原料，研制洋姜奶味营养果冻。通过正交实验设计，确定洋姜奶味营养果冻的最佳配方为：奶粉6%、凝胶剂1.0%、白砂糖15%、洋姜汁10%。经感官检验和理化检验，研制的洋姜奶味营养果冻色泽均匀、口感细腻、风味独特，产品具有较高营养价值。