低糖山楂果糕加工工艺探究

Study on Processing Technology of Low Sugar Hawthorn Fruit Cake

为研究出一款风味好、颜色鲜艳和营养价值高的天然低糖山楂果糕,以新鲜山楂为原料,以糖霜添加量、功能性甜味剂添加量、天然护色剂添加量为单因素,通过模糊数学感官评价法和正交试验确定低糖山楂果糕的最佳工艺配方。试验结果表明,山楂与水配比为1∶1,添加糖霜10.0 g、罗汉果甜苷0.150 g、4%洛神花浸提液、复合凝胶1 g(0.25 g琼脂+0.75 g黄原胶)和2 g蜂蜜,果浆铺片厚度8 mm,45℃恒温热风干燥15 h,制作的低糖山楂果糕口感细腻、软硬适度、呈糕状、山楂果味香浓、甜度适中纯正、无异味且无肉眼可见异物。

In order to develop a natural low sugar hawthorn fruit cake with good flavor,bright color and high nutritional value,the best technological formula of the low sugar hawthorn fruit cake was determined by fuzzy mathematical sensory evaluation method and orthogonal test with fresh hawthorn as raw material,the addition amount of icing sugar,functional sweetener and natural color fixative as single factor.The test results showed that the ratio of hawthorn and water was 1∶1,the addition of 10.0 g of sugar cream,0.150 g of siraitin,4%extract of Luoshen flower,compound gel 1 g(0.25 g agar+0.75 g xanthan gum),2 g honey,the thickness of the pulp spread was 8 mm,and the low sugar hawthorn fruit cake was dried at 45℃for 15 hours with hot air at constant temperature.The taste of the low sugar hawthorn fruit cake was fine,soft and hard moderately,cake like,and the hawthorn fruit was fragrant,sweet and pure,without peculiar smell and foreign matters visible to the naked eye.