西番莲山药果糕加工工艺的研究

Study on the Processing Technology of Passion Fruit Yam Fruit Cake

以西番莲和山药为主要原料,感官评分为指标,考察原料配比、凝胶剂添加量、绵白糖添加量和柠檬酸添加量对果糕品质的影响。通过单因素试验和正交试验,最终确定西番莲山药果糕最佳配方为复合凝胶添加量3.0 g/100 g、西番莲∶山药=1∶5、绵白糖添加量35 g/100 g、柠檬酸添加量0.03 g/100 g。通过对成品的理化指标和微生物进行测定,结果表明果糕中水分含量为17.94%、总酸含量(以柠檬酸计)为5.993 g·kg^(-1),总糖含量(以葡萄糖计)为50.32 g/100 g,维生素C含量为4.0 g/100 g,微生物检出量符合食品卫生安全标准。

With Passiflora and yam as the main raw materials and sensory score as the index,the effects of raw material ratio,the amount of gel,the amount of soft white sugar and citric acid on the quality of fruit cake were investigated.Through single factor test and orthogonal test,the best formula of passion fruit cake was finally determined as compound gel addition of 3.0 g/100 g,passion fruit∶yam=1∶5,cotton sugar addition of 35 g/100 g,citric acid addition of 0.03 g/100 g.Through the determination of the physical and chemical indexes and microorganisms of the finished product,the results showed that the moisture content in the cake was 17.94%,the total acid content(calculated by citric acid)was 5.993 g·kg^(-1),the total sugar content(calculated by glucose)was 50.32 g/100 g,and the vitamin C content was 4.0 g/100 g,the detected amount of microorganisms met the food hygiene and safety standards.