复合果味果卷加工工艺研究

Study on Processing Technology of Complex Fruit Flavor Roll

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.