Optimization of Preparation Processing of Starchy Roxburgh Rose Gel Soft Sweet by Response Surface Analysis
Roxburgh rose juice, lotus root starch and sucrose were taken as the raw materials, the taste, fragrance, color and texture were taken as the indicators of sensory test, the optimal processing and recipe of starchy roxburgh rose gel soft sweet were investigated by the single factor experiment and re...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110372 |