火龙果果糕生产工艺研究

Study on Production Process of Hylocereus undatus Britt Fruit Cake

本文以红心火龙果为主要原料生产火龙果果糕,通过正交试验对火龙果果糕配方和烘干条件进行优化,以感官评分为评价指标,确定了火龙果果糕加工过程中的关键工艺参数。结果表明,该种类型的蛋糕优化配方如下:火龙果浆∶凝胶剂∶麦芽糖浆∶白砂糖∶柠檬酸比例为30∶3∶35∶30∶0.6;最优工艺参数为温度70℃、时间28 h、果糕厚度8 mm。该条件下加工的火龙果果糕产品呈亮红色、半透明且表面光滑,酸甜适中,质地均匀,弹性和韧性良好。

Red Hylocereus undatus Britt is used as the main raw material to produce Hylocereus undatus Britt cake. The formula and processing technology of pitaya cake are optimized by orthogonal test. Sensory score is used as the evaluation index, and the key processing parameters are discussed. The results showed that the best formula of Hylocereus undatus Britt cake was as follows: pitaya pulp∶white granulated sugar∶maltose syrup∶gel∶citric acid = 30∶30∶35∶3∶0.6. The optimum technological parameters are as follows: the temperature is 70 ℃, the time is 28 h, and the thickness of fruit cake is 8 mm. The final product is crimson, translucent and smooth in surface, moderate in sour and sweet, uniform in texture and good in elasticity and toughness.