作 者：
Cheng Dao-mei;Han Zhen-qion
单 位：
Institute of Food Science,Southwest University of Science and Technology,Mianyang,Sichuan 621059,Chin;Institute of Food Science,Southwest University of Science and Technology,Mianyang,Sichuan 621059,China
关键词：
honey;yam;jelly;00;producing;to optimize th
摘 要：
[目的]优化山药蜂蜜果冻研制的工艺。[方法]以山药为原料,分别用单因素试验和正交试验对果冻制作工艺进行优化。[结果]山药蜂蜜果冻制作的最佳工艺为:山药汁用量为20.00%,混合糖浆(蜂蜜:蔗糖=1:1)用量为15.00%,柠檬酸用量为0.20%,胶凝剂(黄原胶:海藻酸钠=1:3)用量为1.00%。[结论]该研究为研制美味、保健的山药蜂蜜果冻提供了试验依据。
译 名：
Optimization of the Production Process of Yam and Honey Jelly
作 者：
CHENG Dao-mei et al(Department of Public Health,Chengdu Medical College,Chengdu,Sichuan 610083)
关键词：
Yam;Honey;Jelly;Technology optimization
摘 要：
[Objective]To optimize the production conditions of yam and honey jelly.[Method]With yam as the raw materials,the single factor test and orthogonal experiment were adopted to optimize the production technology of jelly.[Result]The optimum conditions for producing yam and honey jelly were:20.00% of yam juice,15.00% of mixed syrups(honey:sugar = 1:1),0.20% of citric acid,and 1.00% of gelling agent(xanthan gum:sodium alginate = 1:3).[Conclusion]The study provided experimental basis for producing the yam and honey jelly with nice flavor and health-care function.
