Research on the preparation of Pu-erh tea jelly

doi:10.13386/j.issn1002-0306.2012.21.054

Research on the preparation of Pu-erh tea jelly[J]. Science and Technology of Food Industry, 2012, (21): 261-264. DOI: 10.13386/j.issn1002-0306.2012.21.054

Citation:

Research on the preparation of Pu-erh tea jelly[J]. Science and Technology of Food Industry, 2012, (21): 261-264. DOI: 10.13386/j.issn1002-0306.2012.21.054

Citation:

Research on the preparation of Pu-erh tea jelly[J]. Science and Technology of Food Industry, 2012, (21): 261-264. DOI: 10.13386/j.issn1002-0306.2012.21.054

Research on the preparation of Pu-erh tea jelly

Abstract

Abstract

Introduced the pu-erh tea jelly food, and optimized the technological conditions of the pu-erh tea jelly food. After decompressing pu-erh tea, vacuum concentrating the leaching mention, in the single factor experiment’s foundation, through the orthogonal test and the sensory evaluation of pu-erh tea jelly, the best formula:tea proportion was 1∶ 30, agar was 1. 0%, carrageenan was 0. 05%, citric acid was 0. 05%, sugar was 15%, honey was 1. 5%, salt was 0. 05%.

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