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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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Chinese Journal Full-text Database 7 Hits
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