新型玫瑰花酱的研制

摘要

In this study, a novel rose jam was prepared, in which the restoration of dried rose was used by water, and then beating, ultimately, heated combined with lemon juice, CMC, and agar. The optimal preparation processing of rose flower sauce was obtained by single factor experiment and orthogonal experiment , which were determined as:1.0 part of dried rose flower, 4.0 parts of fresh lemon juice, 7.0 parts of sucrose, 0.05 parts of CMC, 0.1 parts of agar and 60 parts of water.%该玫瑰花酱选用干玫瑰花，经过加水复原，打浆，加入一定量的柠檬汁，CMC和琼脂后调配熬制制得。通过单因素和正交试验，确定制备玫瑰花酱的最佳配方为：干制玫瑰花1.0份、鲜柠檬汁4.0份、蔗糖7.0份、CMC 0.05份、琼脂0.1份和饮用水60份。