Title

瓊脂南瓜軟糖的製作工藝

Translated Titles

A Procedure for Producing Pumpkin Soft Candy

Authors

顧仁勇(Ren-Yong Gu);傅偉昌(Wei-Chang Fu);楊萬根(Wan-Gen Yang)

Key Words

南瓜 ; 軟糖 ; 瓊脂 ; pumpkin ; soft candy ; agar

PublicationName

食品與發酵工業

Volume or Term/Year and Month of Publication

30卷2期(2004 / 02 / 28)

Page #

133 - 134

Content Language

簡體中文

Chinese Abstract

以南瓜、蔗糖、瓊脂和檸檬酸為原料,採用L9(3^4)正交試驗法找到製作瓊脂南瓜軟糖的一種新配方:蔗糖200g,瓊脂15g,南瓜250g,檸檬酸0.3g,用文中介紹的工藝和配方可以制做出酸甜適口、色澤金黃、嚼感細膩、彈性和韌性均較好的南瓜軟糖。

English Abstract

An optimum formula for pumpkin soft sweets was presented in this paper. L9(3^4) orthogonal experiment indicated the optimum formulation as follows: 200g of sucrose, l5g of agar, 250g of pumpkin and 0.3g of citric acid. A high quality of pumpkin soft candy can be achieved according to the procedure in this paper.

Topic Category 工程學 > 化學工業