低糖玫瑰洛神花茶冻的研制

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DOI：10.19981/j.CN23-1581/G3.2025.27.016

中图分类号：TS218 文献标志码：A 文章编号：2095-2945（2025）27-0072-05

Abstract：Anewtypeof low-sugartea jellywithnutrionalvalueanduniqueflavor wasdevelopedusingrose，roele， xylitol，inulinageanoncodenthanuastheinawateialsingleactortestandoogoalestere usedtooptimizetheformulaoflow-sugarroseroselleteajell.Theresultsshowed that theoptimal formulaoflow-sugarrose roselleteajellywas0：100（g：mL），themassratioofrosetorosellewas9：1（gg），theaddionofcompoundgumwas-18%theass ratio of carrageenan，konjac powder and xanthan gum was 6：4：2（g：g：g））， 1.5% xylitol， 6% of inulin，and 0.10% of citric acid. The low-sugarroseroselleteajellypreparedunderthisformulahasacompleteappearance，thecolorisshinyrosered，thesuface is smooth，the taste is smooth and delicate，the sweetnessand sourness are moderate，and the aroma is rich.

Keywords： rose； roselle flower; tea jelly； inulin; orthogonal experiment

随着人们生活水平提高，绿色健康的食品受到消费者的青睐。（剩余4796字）