摘要
以金桔为主要原料生产富硒金桔果糕,通过正交实验优化复合凝胶剂的比例、金桔果糕的配方及烘干工艺条件,利用对比实验确定了富硒酵母为有机硒源添加剂。结果表明:复合凝胶剂的配方为琼脂∶卡拉胶∶果胶=2∶2∶1,最佳金桔果糕的配方为金桔果浆∶白砂糖∶麦芽糖浆∶凝胶剂∶柠檬酸=40∶20∶40∶3∶0.4;烘干工艺条件为60℃下烘干20 h,铺层厚度8 mm。采用最佳工艺条件生产的果糕产品金桔香气浓郁、酸甜适中、质地均匀、弹性和韧性较好,总硒含量为229μg/kg,有机硒含量为198μg/kg,达到富硒产品的标准。
Selenium-rich kumquat fruit cake was developed by fresh kumquat. The optimal compound gels,formula of fruit cake and dring conditions were confirmed by Orthogonal experiments. Selenium-rich yeast was determined for organic selenium additives using the contrast experiment. The results showed that the optimal formula of compound gels was agar∶ carrageenan∶ pectin = 2∶ 2∶ 1. The optimal formula of kumquat fruit cake was kumquat fruit pulp∶ white granulated sugar∶ malt syrup∶ gels∶ citric acid = = 40∶ 20∶ 40∶ 3∶ 0. 4. Drying under conditions of 20 h,60 ℃ and layer thickness 8 mm. The fruit cake produced by optimal process conditions showed rich kumquat flavor,good taste,uniform texture,and nice elasticity. At the same time,fruit cake was considered to be selenium-rich products because the total selenium content of fruitcake reached 229 ug / kg and the organic selenium of fruit cake reached 198 μg / kg.
出处
《西南农业学报》
CSCD
北大核心
2015年第6期2736-2741,共6页
Southwest China Journal of Agricultural Sciences
基金
广西农业科学院基本科研业务专项(桂农科2014ZX01
2015YT86)
关键词
金桔
果糕
配方优化
有机硒
Kumquat
Fruit cake
Optimal formula
Organic selenium
