摘要
以脐橙加工的副产物-橙皮为原料,研究九制陈皮的制作工艺。通过单因素试验研究各因素对九制陈皮品质的影响,正交优化确定了制作九制陈皮的最佳工艺:陈皮25 g,白砂糖50 g,柠檬酸3 g,食盐5 g,冷水浸泡1 d。制作的九制陈皮颜色金黄,条状均匀并富有弹性,风味酸甜适中,回味浓香。
The process conditions of preserved tangerine peel were investigated in this paper,in which navel orange peels from the byproduct of processed tangerines were used as raw material.The influence on the quality of preserved tangerine peel was got by the single factor experiment.The optional conditions were obtained by orthogonal experiments as following：orange fur 25 g,custer sugar 50 g,citric acid 3g,salt 5 g,the time of soaking in cold water 1d.The color of the preserved tangerine peel is golden yellow,the bar is symmetrical and elastic,the flavor is moderately sweet and acid,and the aftertaste is full-bodied.
出处
《现代食品科技》
EI
CAS
2011年第4期448-451,共4页
Modern Food Science and Technology
关键词
九制陈皮
工艺
风味
preserved tangerine peel
produce
flavor
