[1]王建化,张玲玲,王彩慧,等.菊花、洛神花复合果酱的研制[J].中国调味品,2019,(04):113-115.
　The Development of Compound Jam-Liand Chrysanthemum[J].CHINA CONDIMENT,2019,(04):113-115.
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菊花、洛神花复合果酱的研制()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年04期
页码:
113-115
栏目:
出版日期:
2019-04-20

文章信息/Info

Title:
The Development of Compound Jam-Liand Chrysanthemum
作者:
王建化; 张玲玲; 王彩慧; 郭玉峰
文献标志码:
A
摘要:
本文以菊花、洛神花和山楂三种药食同源材料为原料，通过单因素实验和正交实验研究一种具有保健功能的果酱。结果表明，该果酱的最佳配方是100g山楂果肉对应5g洛神花、3.75g菊花，55g糖，该果酱呈紫红色，清亮透明，菊花瓣均匀分散于其中，完整饱满，酸甜适口，有浓郁的菊花和山楂香气。
Abstract:
The sample uses llibiscus chrysanthemum and haw apple, which are considered to be medicine and edible plants In TCM theory, as raw material. We found the jam has healthcare function according to the single factor experiment and othogonal experiment. The results indicate that every per 100g haw apple should match 5g Libiscus, 3.75g chrysanthemum and 55g sugar as the best recipe.The rich, full jam is featured by bordeaux color, bright trabsparency and unique flavor of Libiscus and haw apple, displaying full-mixed petul.
更新日期/Last Update: 2019-09-03