摘要
以云南产百香果和圣女果为原料开发百香果复合果糕,对其制备工艺进行优化研究。以果糕的理化指标和感官评分为依据,通过单因素试验和正交试验优化百香果复合果糕制备的工艺参数。结果表明,百香果复合果糕制备的最优工艺条件为百香果果浆添加量23.3%,圣女果浆添加量11.7%,白砂糖添加量18%,麦芽糖浆添加量25%,复配胶体添加量1.2%(琼脂∶卡拉胶=2∶1),余量为水;烘干温度55℃,时间21 h。经工艺优化制得的百香果复合果糕风味独特、酸甜可口、营养丰富。
Used the Yunnan passion fruit and cherry tomatoes as raw materials to prepare compound passion fruitcake and optimize its preparation process.Based on the physical and chemical indexes and the sensory evaluation of fruitcake,the preparation process parameter of compound passion fruitcake was optimized through single factor test and orthogonal test.The results showed that the optimal process conditions for the preparation of compound passion fruitcake were as follows:passion fruit syrup 23.3%,cherry tomatoes syrup 11.7%,white sugar 18%,maltose syrup 25%,compound colloid(agar∶carrageenan=2∶1)1.2%,and the balance being water;drying temperature 55℃,drying time 21 hours.The compound passion fruitcake prepared by this optimized process had unique flavor,suitable sweet and sour taste,and rich nutrition.
作者
马菲菲
胡昕
李荣辉
秦力悦
石萍萍
杨延昌
李宏
MA Feifei;HU Xin;LI Ronghui;QIN Liyue;SHI Pingping;YANG Yanchang;LI Hong(The Institute of Agro-Products Processing Science and Technology,Yunnan Academy of Agricultural Science,Kunming,Yunnan 650032,China)
出处
《农产品加工》
2022年第20期43-47,共5页
Farm Products Processing
基金
“绿色食品牌”打造科技支撑行动(精深加工)项目(2020年12月)。
关键词
百香果
圣女果
复合果糕
工艺优化
passion fruit
cherry tomatoes
compound fruitcake
process optimization
