百香果复合果糕制备工艺优化研究

Study on the Preparation Process Optimizing of Compound Passion Fruitcake

以云南产百香果和圣女果为原料开发百香果复合果糕,对其制备工艺进行优化研究。以果糕的理化指标和感官评分为依据,通过单因素试验和正交试验优化百香果复合果糕制备的工艺参数。结果表明,百香果复合果糕制备的最优工艺条件为百香果果浆添加量23.3%,圣女果浆添加量11.7%,白砂糖添加量18%,麦芽糖浆添加量25%,复配胶体添加量1.2%(琼脂∶卡拉胶=2∶1),余量为水;烘干温度55℃,时间21 h。经工艺优化制得的百香果复合果糕风味独特、酸甜可口、营养丰富。

Used the Yunnan passion fruit and cherry tomatoes as raw materials to prepare compound passion fruitcake and optimize its preparation process.Based on the physical and chemical indexes and the sensory evaluation of fruitcake,the preparation process parameter of compound passion fruitcake was optimized through single factor test and orthogonal test.The results showed that the optimal process conditions for the preparation of compound passion fruitcake were as follows:passion fruit syrup 23.3%,cherry tomatoes syrup 11.7%,white sugar 18%,maltose syrup 25%,compound colloid(agar∶carrageenan=2∶1)1.2%,and the balance being water;drying temperature 55℃,drying time 21 hours.The compound passion fruitcake prepared by this optimized process had unique flavor,suitable sweet and sour taste,and rich nutrition.