作者：Zhiyang; QI; Kai; XIONG; Zian; SONG; L...puerarialobataredbeanjellyisoflavone
摘要：An orthogonal experiment was carried out to investigate the optimal production formula of Pueraria lobata jelly combining P. lobata, red beans and sugar as the main raw materials. The isoflavone contents in P. lobata and the P. lobata jelly were determined by colorimetry and sensory evaluation. The results showed that the optimal formula for the product was: P. lobata paste 50%, red bean paste 60%, and white granular sugar and agar 20% and 3% of the total weight of P. lobata paste and bean paste, respectively. The development of this product is of great significance to the utilization of P. lobata.
注：因版权方要求，不能公开全文，如需全文，请咨询杂志社
