南瓜香蕉果糕制备工艺及不同杀菌方式影响

Effects of Preparation and Sterilization of Pumpkin Banana Cake

为丰富果糕类品种,以南瓜和香蕉为主要原料,添加吉利丁片和柠檬汁研制了南瓜香蕉果糕,同时对生产工艺进行了优化,并探讨了不同的杀菌方式(微波、冷冻微波、超声波)对产品低温(4℃)贮藏期间(7d)品质的影响。结果表明,南瓜香蕉果糕的最佳用量配比为南瓜350g,香蕉150g,吉利丁片7.5g,柠檬汁2mL;最佳的杀菌方式为冷冻微波杀菌,在该条件下可以得到南瓜香蕉果糕色差值为ΔL*8.6,Δa*6.56,Δb*5.09,Δc*8.01,ΔE11.95。在低温贮藏期间,产品硬度最低,弹性和胶黏性波动较小。

In order to enrich the variety of fruit cakes,pumpkin and banana are used as the main raw materials,added with Geely tablets and lemon juice,to produce banana-pumpkin fruit cake products.The sensory evaluation is used as the experimental index to optimize the product formulation process,and different sterilization methods((microwave,frozen microwave and ultrasonic sterilization)are compared.The results showed that the best ratio of pumpkin and banana fruit cake was pumpkin 350 g,banana 150 g,geely tablets 7.5 g and lemon juice 2 mL.The best sterilization method was freezing microwave sterilization.Under this condition,color difference values were ΔL* 8.6,Δa* 6.56,Δb* 5.09,Δc* 8.01,ΔE 11.95.During low temperature storage,the product has the lowest hardness and less fluctuation in elasticity and adhesion.