摘要
以冷冻无花果为原料,通过试验,确定制作无花果果酱的最佳工艺流程为:无花果解冻后用清水清洗,再用2%Na OH溶液热烫去皮,0.5%抗坏血酸溶液护色5min。以感官评分作为评价标准对无花果果酱的加工工艺进行响应曲面试验优化,结果表明:当添加24.13%白砂糖、0.19%柠檬酸、0.16%可得然胶时得到的无花果果酱,不仅具有良好的色泽和涂抹性,而且口感最佳。
Experiments on raw materials-chilled ficus caricas established the best processing technology for fi- cus carica jam： ficus caricas were first cleaned with water after thawing, peeled by 2% NaOH hot solutions, and then color-fixed in 0.5 % ascorbie acid solution for 5 rain. With sensory evaluation as the response value, the results of process optimization of ficus carica jam by Response Surface Methodology （ RSM ） showed that the jam looked nice, spread easily and tasted good when it was added with 24.13% sugar, 0.19% citric acid and 0.16% curdlan.
出处
《美食研究》
北大核心
2015年第2期30-34,共5页
Journal of Researches on Dietetic Science and Culture
基金
2013年常熟市科技计划(农业类)项目"无花果功能食品的开发及产业化研究"(CN201318)
关键词
无花果
果酱
感官评分
加工工艺
ficus carica
jam
sensory evaluation
processing technology
