赣南脐橙糕加工实用技术

Practical Processing Technology of Gannan Navel Orange Cake

以赣南脐橙为主要原料,在总结和借鉴赣州市几家食品厂生产脐橙糕技术的基础上,研制了一种新型的脐橙果糕产品。从原料选择、农药残留检测、原料处理等方面较详细地介绍了该产品加工工艺和操作要点,该工艺条件下制备的赣南脐橙糕营养丰富、色泽橙红、肉质柔软、酸甜适口、香味浓郁,同时还有开胃生津、消食顺气等保健功能,为赣南脐橙的深加工增添了一个好产品,提高了赣南脐橙的附加值,产品投放市场后,很受消费者欢迎。

On the basis of summarizing and referencing the processing technologies of navel orange cake of several food factories in Ganzhou, a new product of Gannan navel orange cake was developed. The operation points of the processing technology and process flow were introduced in detail from the aspects of raw material selection, pesticide residue detection, raw material processing and so on. The prepared Gannan navel orange cake had rich nutrition, orange-red color, soft palate, sweet and sour taste, strong flavor, and healthcare functions such digestion, appetite and so on. The product of navel orange cake added a good product for the deep processing of Gannan navel orange, increased the added value of Gannan navel orange and were very popular with consumers on the market.