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《Packaging and Food Machinery》 2012-04
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Development of Orange Juice Strawberry Pulp Type Jelly

ZHANG Ying,WU Jian-sheng,TAN Wan-hua(College of Light Industry and Food Science,Zhongkai University of Agriculture and Technology,Guangzhou 510225,China)  
In this paper,a new jelly′s production process and formula is developed.Orthographic experiments showed that the optimal mixture ratios are found to be 11% orange juice,1.2% carrageenan,0.1% xanthan gum,18% sugar,0.08% citric acid,and 15% strawberry pulp.
【Fund】: 仲恺农业工程学院引进优秀人才科研启动项目(G2360300)
【CateGory Index】: TS255.44
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