摘要
以南瓜为原料,研究优化了南瓜果丹皮的工艺参数。结果表明:在护色剂柠檬酸钠的添加量为南瓜质量分数的0.2%,铺板厚度为1.5cm,烘干时间为8h条件下,最佳工艺参数为砂糖的添加量为南瓜质量分数的40%,恩普特卡拉胶的添加量为南瓜质量分数的0.6%,柠檬酸的添加量为南瓜质量分数的0.2%。得到的最终产品酸甜可口,其总糖量为60%～68.5%,总酸为0.2%～0.3%,含水量为31.5%～39.8%,符合国家对此类产品的规定理化指标、大肠杆菌菌群微生物指标。
With pumpkin as raw material, studied and optimized process parameter of pumpkin sweetend roll. The results showed that color protection agent in the dosage of 0. 2% sodium citrate concentration of the pumpkin, plank thickness of 1.5 cm, drying time of 6～8 h, the optimal process parameters for the 40%sugar , empt 0. 6% carrageenan, citric acid 0. 2%. The final products were tasty and the total sugar content of 60% to 68. 5%, total acid was 0. 2～0. 3%, moisture content was 31.5～39.8%, consistent with the physical and chemical products index, microbial indicators of E. colibacteria.
出处
《北方园艺》
CAS
北大核心
2012年第1期148-150,共3页
Northern Horticulture
关键词
南瓜
果丹皮
工艺流程
工艺参数
pumpkiin
sweetend roll
bark technological
parameter
