以新鲜南瓜果肉为主要原料,采用单因素和正交试验对南瓜果冻的加工工艺进行研究.通过感官评定得出最佳的工艺条件是:南瓜汁35%,白砂糖14%,柠檬酸0.25%,复合胶1.5%(卡拉胶1.05%,海藻酸钠0.45%),在此参数下可研制出组织形态、色泽和口感均优良的果冻.%The processing technology of functional pumpkin jelly was studied by single factor and orthogonal experiment. The main material was extracted from fresh pumpkin. The result showed the optimum technology was pumpkin juice 35%, sugar16%, citric acid 0.25%, carrageenin 1.05% and sodium alginate 0.45% according to sensory evaluation. In the condition, the best product with a purecolor and delicious taste was obtained.
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