摘要
以南瓜片为饼层,复合果酱为内馅,研制低糖复合果蔬果饼。通过单因素和正交试验设计优化低糖复合果蔬果饼陷料果蔬浆的最佳配方为:菠萝13 g、火龙果5 g、南瓜55 g。果蔬陷料为果蔬浆60 g、柠檬酸0.2 g、低聚果糖20 g、卡拉胶0.6 g。
Low-sugar compound fruit and vegetable cake a hearty filling of compound jam was produced with squash chips as cake layer. The optimal formula for the low-sugar compound fruit and vegetable cake was confirmed by single factor experiment, orthogonal test, pineapple：13 g, pitaya：5 g, squash：55 g. Fruit and vegetable stuffing was fruits vegetables pulp：60 g, citric acid：0.2 g, oligofructose：20 g, arrageena：0.6 g.
出处
《食品研究与开发》
CAS
北大核心
2016年第2期74-77,共4页
Food Research and Development
基金
海南省教育厅项目"应用型本科院校食品科学与工程专业"3+1"人才培养模式中实践教学改革研究与实践"(Hnjg2015-55)
海南省高等学校大学生创新创业训练计划项目"热带果蔬加工之低糖复合果蔬制品的研制"(20140151)
琼州学院实践教学改革项目(QYSJ2013-015)
关键词
低糖
复合果蔬
果饼
研制
low-sugar
compound fruit
fruitcake
development
