With red jujube and ginger as main raw materials, and other accessories, red jujube ginger care jelly was developed. Through single factor test and orthogonal test to determine the best formula of 10%red jujube juice, 3%ginger juice, 10%sugar (brown sugar 1%, sugar 9%),carrageenan 0.8%, citric acid 0.25%. Developed the product colour and lustre is uniform, the organization to be in good condition, and smooth taste, sweet and delicious, unique flavor.

Nisin, sodium dehydroacetate and potassium sorbate were used together to create a preservative formulation for cool fresh prepared Kung Pao Chicken, made with chicken breast. The proportions of three components in the formulation were optimized using an orthogonal array design, and the optimization results were validated. A formulation consisting of 0.3 g/kg nisin, 0.4 g/kg sodium dehydroacetate and 0.06 g/kg potassium sorbate was found to be the most effective preservative for cool fresh prepared Kung Pao Chicken. The shelf life of cool fresh prepared Kung Pao Chicken treated with the optimized preservative and vacuum packaged exceeded 15 d at 0—4℃.

合作学习策略因其在教学时间活动中取得良好的教学效果,在多种课程的课堂教学实践中获得了较好的应用,将合作学习策略科学的运用于面点技术课堂教学中,实现了面点技术的教学结构的优化、教学效率的提高,同时还对培养学生的团结合作精神具有重要意义,合作学习策略在面点技术课堂教学中的运用具备较强的科学性与必要性.本文分析了面点技术的课堂教学,探讨了将合作学习策略运用于面点技术课堂教学中的必要性,指出了面点技术课堂教学中合作学习策略运用的具体措施.

This paper mainly researches the effects of keeping green,removing bitter,hardening,flavoring on quality of flavor food of balsam pear,and utilizes vacuum-packing technology to develop a newtype flavor food of balsam pear that has the favorable color,flavor,odour and shape.