摘要
试验以大平顶枣为主要原料,调节枣肉、复合胶、高麦芽糖浆及柠檬酸的添加量研制出了大枣低糖果丹皮,并采用正交实验对配方进行优化。结果表明,大枣低糖果丹皮的最佳配方为枣肉浆80.34%、复合胶14.01%、高麦芽糖浆5.61%、柠檬酸0.04%,该产品具有浓郁的枣香味,酸甜可口,可为大枣的综合利用提供一条新途径。
The experiment was carried to develop low sugar jujube sweetend roll with the Dapingding jujube. Based on preliminary experiment test and orthogonal test, the amount and ratio of jujube flesh, compound thickeners, high-maltose syrup and citric acid were studied. The results showed that the optimum process recipe were jujube flesh liquid 86%, compound thickeners 15%, high-maltose syrup 6%and citric acid 0.04%. The new product had a better quality in flavor and texture, and provided a new way for comprehensive utilization of jujube.
出处
《中国果菜》
2014年第8期18-21,共4页
China Fruit & Vegetable
基金
宁夏自治区科技攻关项目(20120916)
关键词
大平顶枣
低糖
果丹皮
配方
Dapingding jujube
low sugar
sweetend roll
formula
