胡柚果皮果糕加工关键技术研究

The critical techniques of Changshan-huyou tangelo fruitcake processing

以胡柚果肉为主要原料,经去囊衣去籽后与一定量的果皮混合打浆,经过一系列工艺制成胡柚果皮果糕,并对加工过程中的关键技术进行了研究。结果表明,0.15%异抗坏血酸钠与0.05%柠檬酸作为护色剂能够较好地保持胡柚果浆的色泽,0.1%的β-环状糊精可有效地包埋果浆的苦味,魔芋胶-果胶复合增稠剂(1.3:1.2,w/w)成型效果较好,产品干燥温度以65℃为宜。通过正交试验,确定胡柚果皮果糕的最佳配方是胡柚果浆用量50%、果皮用量3%、果葡糖浆用量45%、复合增稠剂用量2.0%。

Changshan-huyou tangelo fruitcake was prepared by using Changshan-huyou tangelo flesh as main raw material, the critical techniques of the fruitcake processing were investigated as well. The results showed that the preferable color maintenance for Changshan-huyou syrup can be achieved with mixed solution containing sodium erythorbate （0.15%, w/w） and citric acid （0.05%, w/w）, there was almost no bitterness using 0.1%（w/w） [3-cyclodextrin as embedding medium, it was suitable using konjac gum- pectin（1.3：1.2, w/w）as complex thickener, the appropriate drying temperature was 65 %. Through the orthogonal test the optimum formula was determined as below： 50% Changshan-huyou tangelo syrup, 3% Changshan-huyou peel, 45% glucose-fructose syrup and 2.0% complex thickener.