摘要
以刺五加浆果为原料,通过正交实验探讨糖酸比、胶凝剂、温度等因素对产品品质的影响。结果表明产品的最佳配方为白砂糖37.9%,柠檬酸2.95%,复合胶中黄原胶2.1%、海藻酸钠2.1%、琼脂1.58%,产品具有独特组织状态、色泽和口感。污染刺五加果糕的主要微生物是交链孢菌和黄曲霉菌。微波灭菌为优选灭菌方法。
The process of Acanthopanax fruit cake recipe was studied by orthogonal test of the factors on sugar-acid ratio,gelling agent,temperature and so on.The results showed that the optimum recipe of production were as follows：The volume of white granulated sugar reached 37.9%,citric acid 2.95%,xanthan 2.1%,sodium alginate 2.1%,agar 1.58%.Meanwhile,the thermal insulation test results showed that the main microbial contamination of products was the Alternaria and Aspergillus flavus,and the sterilization method was microwave sterilization.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第5期289-291,343,共4页
Science and Technology of Food Industry
基金
吉林省教育厅资助项目(吉教科合字2007第406号)
关键词
刺五加
果糕
配方
Acanthopanax
fruit cake
recipe
