摘要
为确定工艺流程、产品的配方和最佳工艺参数,以攀枝花野生番石榴为原料,研究番石榴风味果糕的加工技术。结果表明:凝胶剂选择复合胶(卡拉胶:黄原胶为8:2)为佳;最优化的配方为番石榴原浆:蔗糖:麦芽糊精:复合胶:复合酸为700:250:150:20:10,并添加少量红曲红作着色剂;生产工艺为装盘厚度1.2cm,烘烤温度60℃,翻面时间6h,烘烤总时间为24h。获得的番石榴果糕浅红色,酸甜度适中,风味突出,色泽、韧性、软硬度好,不粘牙,且理化指标与微生物学指标均合格。
A study was made of processing technology for flavor cake with the wild guava in Panzhihua and edible gel as raw materials to define the technological process,the product formulations and the optimum technological parameters.The results showed that choosing the complex gums（carrageenan：xanthan=8：2） as gels was preferred,and the optimal formula for guava cake was guava juice：sucrose：maltodextrin：compound edible gel：compound acid=700：250：150：20：10,and added a small amount of monascus color as a coloring agent.The optimum production conditions were installing thickness of dish 1.2 cm,baking temperature 60℃,upside down time 6 h,total baking time 24 h.Guava cakes product under the conditions above had a light red color,moderate sweet-sour taste,outstanding flavor,better toughness and hardness,no stick teeth,the physicochemical and microbiological indicators were qualified.
出处
《中国农学通报》
CSCD
北大核心
2011年第11期88-92,共5页
Chinese Agricultural Science Bulletin
基金
攀枝花市2010年应用技术研究及开发项目"优质果蔬糕系列产品研发与加工示范"(2010CY-N-7)
关键词
番石榴
果糕
配方
生产工艺
正交试验
Psidium guajarva
fruit cake
formula
production process
orthogonal test
