南瓜酸枣糕加工工艺研究

The Research on the Processing Technology of Pumpkin-Choerospondias axillaris Cake

以野生南酸枣、南瓜和白砂糖为原料研制一款新型蜜饯类糕点。在单因素实验基础上,通过对原料配比的正交实验和烘焙工艺的正交试验寻求南瓜酸枣糕最佳工艺。实验结果表明,当酸枣浆的添加量为75g、南瓜浆的添加量为85g、白砂糖的添加量为40g,烘制时间34h,烘制温度为42℃时,制得的南瓜酸枣糕软硬适中,有弹性,凝胶性良好,并且色泽鲜亮,酸甜爽口。

Anewtype of candied fruit cake was producedwith Choerospondias axillaris,pumpkinand sugaras raw materials.On the base of single factor test,the orthogonal experiment of treematerials and orthogonal experiment of baking technology were carried out to find the bestmaterials formula and technological conditions for pumpkin-Choerospondias axillaris cake.The results showed that the best formula of pumpkin-Choerospondias axillaris cake was the addition of Choerospondias axillaris pulp 75 g,pumpkin pulp 85 g and white granulated sugar 40 g.baking time 34 h,baking temperature to 42℃.This product has soft and hard moderate,elastic,gel good,and bright color,sweet and sour.