以酸角、金银花为主要原料,添加蔗糖、麦芽糖、琼脂、果胶、卡拉胶、柠檬酸等辅料加工制成金银花酸角果糕,探讨了加工过程中的关键工艺步骤;采用单因素试验、正交试验和方差分析筛选最佳产品配方.产品配方为:酸角汁与金银花汁比为3:1(质量比),蔗糖18%,麦芽糖1.00%,柠檬酸0.30%,琼脂0.90%,卡拉胶0.10%,果胶0.10%.%The main materials of tamarind, honeysuckle and accessories of sucrose, maltose, agar, pectin, carrageenan and citric acid were chosen for the development of Honeysuckle Tamairnd jelly. In the expriment, the key technology was also disscussed. Optimum formula of product was gained based on single factor experiments, orthogonal experiments and variance analysis, which was 3 : 1 of the ratio for tamarind juice to honey-suckle juice, 18 % sucrose, 1.00 % maltose, 0.30 % citric acid, 0.90 % agar, 0.1 % carrageenan and 0.10 %pectin.
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