当归黄精复方果冻工艺研究
China Food Safety Magazine(2020)
Abstract
为实现以营养性食品凝胶剂为载体,本文引入当归黄精复方提取物作为主药,对当归黄精复方果冻工艺进行研究探索.通过优化操作手段及工艺条件,制成当归黄精复方果冻成品,并通过街访等调查形式对成品进行口感评价.结果表明,当归黄精复方果冻的最佳质量配比为:主药23%、荞麦11%、明胶0.38%、蜂蜜7.6%、脱氢乙酸钠1.4%,加水至100%,口感良好,适应各年龄段消费者食用.因此得出结论,当归黄精复方果冻成品口感弹滑,具有益脾胃、补精血等保健特色,市场前景广阔.
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