软枣猕猴桃-山楂复合果糕工艺配方的优化研究

Optimization of the Process Formula of Actinidia arguta-Hawthorn Compound Fruit Cake

本研究以软枣猕猴桃、山楂为原料,采用单因素和正交实验优化软枣猕猴桃-山楂复合果糕的工艺配方。结果表明,软枣猕猴桃-山楂复合果糕的最佳配方为山楂与软枣猕猴桃的质量比3∶2、白砂糖添加量50 g、果胶添加量7 g。该配方制成的软枣猕猴桃-山楂复合果糕酸甜适宜、松软可口。

In this study,Actinidia arguta and hawthorn were used as raw materials,and the process formula of Actinidia arguta-hawthorn compound fruit cake was optimized by single factor and orthogonal experiments.The results showed that the best formula of Actinidia arguta-hawthorn compound fruit cake was as follows:the mass ratio of hawthorn to Actinidia arguta was 3∶2,the addition amount of white granulated sugar was 50 g,and the addition amount of pectin was 7 g.The Actinidia arguta-hawthorn compound fruit cake made with this formula was sweet and sour,soft and delicious.