摘要
以沙棘为原料,研究沙棘果丹皮的加工工艺,在单因素试验的基础上,以感官评价为指标,设计正交试验,优化蔗糖添加量、果胶添加量、烘干温度和烘干时间等工艺参数。试验结果表明,当蔗糖添加量为45%,果胶添加量为1.2%,植物油添加量为0.4%,烘干温度为75℃,烘干时间为4.5 h,此时得到的沙棘果丹皮感官得分为98,其色泽均匀且金黄透亮,表面光滑平整,细腻有弹性,软硬适中,易咀嚼,有韧性,不黏牙,酸甜可口,具有沙棘果特有的风味。质构分析表示,沙棘果丹皮的硬度为4.95 N,胶黏性为1.66 N,均低于市售山楂果丹皮;弹性为1.57 mm,高于山楂果丹皮;但两者的口感较为接近。最终产品微生物检测结果均符合国家标准。
The processing technology of seabuckthorn sweetened roll was studied.Based on single factor experiments with sensory evaluation as an indicator,orthogonal tests were designed to optimize the following process parameters:addition of sucrose and pectin,drying temperature,drying time,and other parameters.Seabuckthorn sweetened roll with the best sensory score of 98 was obtained using 45%sucrose,1.2%pectin,0.4%vegetable oil,drying temperature of 75℃,and drying time of 4.5 h.The product had a transparent and uniform golden color,a smooth and flat surface,delicate organization,suitable hardness,and a tough and nonsticky palatability.The unique flavor of seabuckthorn fruit was pronounced.Texture analysis demonstrated hardness and adhesiveness values of 4.95 N and 1.66 N,respectively,which were lower than those of marketed hawthorn sweetened roll.The elasticity value of 1.57 mm was higher than that of hawthorn sweetened roll.The taste of the two sweetened rolls was similar.The microbiological test results of the final products conformed to the national standards.
作者
李雨奇
胡宇晶
LI Yu-qi;HU Yu-jing(Department of Life Science,Lvliang University,Lvliang 033000,Shanxi,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第11期115-120,共6页
Food Research and Development
关键词
沙棘
果丹皮
工艺优化
感官评价
正交试验
seabuckthorn
sweetened roll
process optimization
sensory evaluation
orthogonal test
