摘要
本试验以山楂、香梨、桔子为原料,通过单因素、正交试验确定产品的最佳配方:料液比为1∶0.4,蔗糖添加量为40%,柠檬酸添加量为0.1%,抗坏血酸添加量为0.4%,葡糖酸内酯添加量为0.25%,β-环糊精添加量为2.0%。食品添加剂最佳配方:果胶添加量0.35%,刺槐豆胶添加量0.15%,卡拉胶添加量0.2%。该产品属多种口味复合型果卷,其色泽、甜味、酸味及组织状态通过调配均使原料本身的特性表现出来。
In this experiment, hawthorn, fragrant pear and orange were used as raw materials, and the optimal formula of the product was determined by single factor and orthogonal test: the ratio of solid to liquid was 1∶0.4,the addition amount of sucrose was 40%,the addition amount of citric acid was 0.1%,the addition of ascorbic acid was 0.4%,and the addition of D-glucolactone was 0.25%,the addition of β-cyclodextrin was 2.0%.And the best formula of food additives: pectin 0.35%,locust bean gum 0.15%,and carrageenan 0.2%.The product is a multi flavor compound fruit roll, and its color, sweetness, sourness and texture state can all show the characteristics of the raw material itself through the deployment.
作者
欧阳萍
徐天旭
王翻红
任红芳
王伟华
OUYANG ping;XU Tian-xu;WANG Fan-hong;REN Hong-fang;WANG Wei-hua(Xinzheng Inspection and Testing Limited Company,Urumqi Xinjiang 830009,China;College of Food Science and Engineering,Tarim University,Key Laboratory of Southern Xinjiang Special Agricultural Products Deep Processing Corps,Alar Xinjiang 843300,China)
出处
《青海农林科技》
2022年第4期69-75,共7页
Science and Technology of Qinghai Agriculture and Forestry
关键词
复合果味
果卷
加工工艺
Bcompound fruit flavor
Fruit roll
Processing technology