甘薯百香果复合果糕加工工艺研究

Processing Technology of Sweet Potato and Passion Fruit Compound Cake

应用果胶酶提高百香果果壳出汁率,优化了百香果果壳汁作为辅料加工甘薯百香果复合果糕的最优生产工艺。通过单因素试验和正交实验,所得最佳酶解预处理工艺条件为:以100 g百香果果壳计,加酶量1.3 g,酶解时间4 h,酶解温度29℃。通过单因素试验和响应面试验取得甘薯百香果复合果糕的最佳配方:以加工2750 g甘薯泥计,百香果汁添加量57.22 g、麦芽糖浆添加量507.95 g、卡拉胶添加量25.42 g。按以上配方得出的甘薯百香果复合果糕颜色金黄色,有光泽,口感酸甜适中,较好地保留了甘薯和百香果原有的风味。

In this study,Pectinase is used to increase juice yield of passion fruit shell.And passion fruit shell juice was used as auxiliary material to process sweet potato passion fruit shell juice composite fruit cake.Through single factor test and orthogonal test,the best hydrolysis technology were:taking 100 g passion fruit shell as a case,the enzyme amount was 1.3 g,the enzymatic hydrolysis time was 4h,and the enzyme hydrolysis temperature was 29℃.Through single factor test and response surface methodology,the best formula of the compound fruit cake was obtained:taking 2750 g sweet potato mud as a case,the amount of passion fruit shell juice was 57.22 g,maltose syrup 507.95 g and carrageenan 25.42 g according to the above formula,the compound fruit cake has golden color,luster,moderate sour and sweet taste,and retains the original flavor of sweet potato and passion fruit.