燕麦草莓复合即食果片的配方工艺研究

Formula Technology of Instant Fruit Slice Prepared with Oat and Strawberry

以燕麦粉、草莓为原料,白砂糖、果胶和柠檬酸为辅料,加工制作燕麦草莓复合即食果片。结果表明,燕麦粉草莓复合即食果片的配方影响因素为柠檬酸>燕麦粉草莓比例>果胶>白砂糖。其最佳工艺配方是果胶2 g,白砂糖40 g,柠檬酸0.5 g,燕麦粉和草莓的比例为1∶2(50 g∶100 g)。所制成的复合即食果片色泽鲜亮、口感细腻、酸甜适中、香味醇厚、软硬适中。

Oat flour and strawberry are used as main raw material, and white sugar, pectin and citric acid are used as adjuvant material for preparing instant fruit slice. The result show that the influences of ingredients on instant fruit slice decreases with the order of citric acid,the ratio of oat flour and strawberry,pectin and white sugar. The optimum formula is pectin 2 g,sugar 40 g,citric acid 0.5 g,the ratio of oat flour and strawberry 1∶2（50 g∶100 g）. And the obtained instant fruit slice is bright color,delicate taste and mellow flavor with moderate sweet and sour,soft and hard.