摘要
为开发藤茶新产品,在胡萝卜浆中添加一定比例的藤茶浸提液,进行配方与工艺条件优化,结果表明:胡萝卜藤茶果丹皮的最佳配方以胡萝卜为原料,藤茶浸提液添加量为10%,糖分添加为30%(其中麦芽糖浆占35%),柠檬酸0.8%,果胶0.5%～0.8%。其最佳工艺条件为抹片厚度1.5mm,烘烤温度60～65℃、烘烤时间约10h。
In order to eempolder new production Ampelopsis grossedentata tea into carrot slurry, best formula of the sweetend roll was as follows： of AmpelopsJs grossedentata tea, add suit rate lixivium of optimized the formula and technics. The results show： The lixivium of Ampelopsis grossedentata teal0%, sugar 30% in which 35% of sugar was replaced by high maltose syrup, Tangerine Peel 8%, citric acid 0.8%, pectin 0.5%- 0.8%. The optimum thickness of smear was about 1.5 mm, and the drying condition was about 60-65℃ 10 h.
出处
《食品科技》
CAS
北大核心
2008年第10期86-90,共5页
Food Science and Technology
关键词
藤茶
胡萝卜
果丹皮
配方设计
Ampelopsis grossedentata tea
carrot
sweetend roll
technology and formula
