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《Journal of Anhui Agricultural Sciences》 2009-01
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The Development of Sweet Wine Jelly with Nutritional and Healthy Function

ZONG Liu-xiang et al (Food and Bioengineering Department,Henan University of Science and Technology,Luoyang,Henan,471003)  
[Objective] The study aimed to explore optimum formula of developing jelly with nutritional and healthy function.[Method] With sweet wine,egg etc.as raw material and some complementary materials,the effect of different raw material on Jelly quality were investigated with single factor,and through the further verification in orthogonal experiment the optimum formula of Jelly with nutritional and healthy function were obtained.[Result]The study showed that the optimum formula were sugar and stevia rebaudiana bertoni 8 g,carrageenan 0.8 g,sweet rice wine 34 ml,egg diluents 10ml,solium citrate 0.018% and strawberry essence drops.[Conclusion] It was a kind of nutritional and healthy food and fit for old people especially.
【CateGory Index】: TS255.43
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【Co-citations】
Chinese Journal Full-text Database 7 Hits
1 CHEN You-rong ZHANG Xue-hua Qi Feng-lanCollege of Food Science and Technology, Shanghai Fisheries University,Shanghai 200090, China Motoharu Uchida Japan International Research Center of Agriculture Science, Tsukuba 305, Japan;Fish Sauce Fermentation with Silver Carp or Offal of Surimi Processing[J];东华大学学报(英文版);2004-03
2 GONG Min,LIN Huan-bing,WANG Qian,XU Jiang-ping Department of Pharmacology,School of Pharmaceutical Sciences,Southern Medical University,Guangzhou 510515,China;Effect of nattokinase on restenosis after percutaneous transluminal angioplasty of the abdominal artery in rabbits[J];Journal of Southern Medical University;2008-09
3 CAI Zhi-ning,DONG Hua-qiang,SHANGGUAN Guo-lian,XIE Wei(Agronomy Department, Foshan University, Nanhai 528231, China);Study of the fermentative condition of making black husked glutinous rice wine by the Hakkas[J];Journal of Foshan University(Natural Science Edition);2000-04
4 MIAO Jie,MA Hui-xiang (Nanjiang Brewery Limited Company,Nanjiang,Sichuan,636600;Nanjiang Middle School,Nanjiang,Sichuan,636600);The function of Sichuan grain vinegar[J];Jiangsu Condiment and Subsidiary Food;2005-04
5 ZHOU Yong-zhi(Jiangsu Hengshun Vinegar-Industry Co.Ltd.,Zhenjiang,Jiangsu,212004);The technical procedure of vinegar production[J];Jiangsu Condiment and Subsidiary Food;2007-05
6 Cheng Daomei College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621002, China;Processing of Green Tea Juice Jelly[J];;2005-01
7 Gong Shuli,*Deng Fangming,Zhang Zhonggang,Huang Xin(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China);The Application of Microbes in Fermented Soybean Products[J];Academic Periodical of Farm Products Processing;2006-03
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