Research on the preparation of konjak milk orange jelly

WANG Yun-na; LI Sha

doi:10.13386/j.issn1002-0306.2014.19.047

WANG Yun-na, LI Sha. Research on the preparation of konjak milk orange jelly[J]. Science and Technology of Food Industry, 2014, (19): 264-266. DOI: 10.13386/j.issn1002-0306.2014.19.047

Citation:

WANG Yun-na, LI Sha. Research on the preparation of konjak milk orange jelly[J]. Science and Technology of Food Industry, 2014, (19): 264-266. DOI: 10.13386/j.issn1002-0306.2014.19.047

Citation:

WANG Yun-na, LI Sha. Research on the preparation of konjak milk orange jelly[J]. Science and Technology of Food Industry, 2014, (19): 264-266. DOI: 10.13386/j.issn1002-0306.2014.19.047

Research on the preparation of konjak milk orange jelly

WANG Yun-na,
LI Sha

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The preparation technology of konjak milk orange jelly using konjac, gelatin, agar, orange, milk and sugar was investigated by single factor experiment, orthogonal experiment design and homogenizing.The results showed that the optimal condition was milk∶orange∶konjak∶gelatin∶agar∶sugar = 75∶100∶20∶20∶10∶5 and sugar∶honey = 9∶1~9∶2.It was flexible, smooth and nutritious at this optimal condition and was trustworthy high quality food product.

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Research on the preparation of konjak milk orange jelly

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