摘要
以秋葵、苹果、山楂为主要原料,通过感官评价和正交试验优化秋葵复合果糕的配方参数和工艺参数。结果表明,秋葵复合果糕的最佳配方参数为:秋葵添加量为25 g、苹果和山楂总添加量为20 g、蔗糖添加量为40 g、复合胶用量为1.6 g,工艺参数为:倒盘冷却温度42℃、烘制温度52℃、烘制时间18 h。
Okra, apple and hawthorn were selected as main raw material for development of the composite fruit cake, the optimum formulation and process condition for the composite fruit cake were discussed by sensory evaluation and orthogonal test. The results showed that the optimum formulation were as follows: okra 25 g, apple and hawthorn 20 g, sucrose 40 g and gelling agents 1.6 g. The optimum process parameters were as follows: cooling temperature 42 ℃, baking temperature 52 ℃, and baking time 18 h.
作者
谢玮
肖川
丁建才
崔少宁
XIE Wei;XIAO Chuan;DING Jian-cai;CUI Shao-ning(Department of Food,Yantai Nanshan University,Yantai 265713,Shandong,China;Engineering School,Yantai Nanshan University,Yantai 265713,Shandong,China;School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225001,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第10期136-141,共6页
Food Research and Development
关键词
秋葵
果糕
加工工艺
正交试验
okra
fruit cake
processing technology
orthogonal test
