JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 27 Issue 5
September 2012
Article Contents
XU Qing-ping and HU Feng-cheng. Preparation of flavor vinegar jelly with kiwi and apple[J]. Journal of Light Industry, 2012, 27(5): 18-20. doi: 10.3969/j.issn.2095-476X.2012.05.004
Citation: XU Qing-ping and HU Feng-cheng. Preparation of flavor vinegar jelly with kiwi and apple[J]. Journal of Light Industry, 2012, 27(5): 18-20. doi: 10.3969/j.issn.2095-476X.2012.05.004 shu

Preparation of flavor vinegar jelly with kiwi and apple

  • Received Date: 2012-07-01
    Available Online: 2012-09-15
  • Vinegar,kiwi and apple were used for making flavor vinegar jelly.The influences of the dosage of jelly powder,complex juice,sweetener,and vinegar on flavor vinegar jelly were studied.The best ratio for fish powder,xanthan gum and agar was 1:1:2 and the best ratio for kiwifruit juice and apple juice was 3:1 according to experiment.The optimal ratio for flavor vinegar jelly,which was determined by orthogonal experiments,was as follows:jelly powder 1.0%,fruit juice 20%,sweetener 4.0% (the ratio for aspartame and granulated sugar was 1:50),white vinegar 6.0%.Vinegar jelly obtained was healthy with even color,good state,sour and sweet taste,and balanced smell.
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