摘要
以柿子、葡萄为主料,白砂糖、果胶、柠檬酸为辅料,通过单因素实验以及正交优化试验确定了配方和工艺参数,以期得到一款美味可口的复合果糕。结果表明,柿子葡萄复合果糕的最佳工艺为柿子浆∶葡萄浆=2∶3(柿子匀浆和葡萄匀浆共1 000 g)、白砂糖450 g、柠檬酸5.0 g、果胶20 g;在55℃下烘制15 h。在此条件下得到的柿子葡萄复合果糕色泽橙黄均匀,酸甜可口,质地细腻,同时柿子、葡萄的果香味浓郁。
Used persimmon and grape as the main raw materials, sugar, pectin and citric acid as the accessary materials, the formula and technological parameters were determined by single factor experiment and orthogonal optimization experiment, in order to get a delicious compound fruit cake. The results showed that the best technology of persimmon grape compound cake was persimmon pulp ∶ grape pulp = 2∶3(1 000 g persimmon homogenate and grape homogenate), 450 g white granulated sugar, 5.0 g citric acid and 20 g pectin, baking at 55 ℃ for 15 h. Under these conditions, persimmon and grape compound fruit cake had uniform orange color, sweet and sour taste, fine texture, and rich fruit aroma of persimmon and grape.
作者
王波
赵贵红
荣珍珍
付洪荣
WANG Bo;ZHAO Gui-hong;RONG Zhen-zhen;FU Hong-rong(Heze University,Heze Key Laboratory of Peony Functional Food Processing,Heze 274000,China;Caoxian Agricultural and Rural Bureau of Shandong Province,Heze 274000,China)
出处
《中国果菜》
2022年第2期65-69,共5页
China Fruit & Vegetable
基金
山东省重点研发计划(2019GNC21606)。
关键词
柿子
葡萄
复合果糕
Persimmon
grapes
compound fruit cake
