摘要
本文以洋姜为主要原料,添加复合胶、柠檬酸、果葡糖浆为辅料,去皮后蒸煮进行打浆,在一系列的工艺后制作成洋姜糕。通过正交试验优化产品配方,得到最佳配方:洋姜果浆125 g,凝胶剂2.5 g,柠檬酸0.3 g,果葡糖浆40 g。其中,料液比为2∶1,干燥温度为50℃,时间12～14 h,所得到的产品为黄褐色,酸甜适口,饱满有弹性,风味独特。
In this paper, Jerusalem artichoke as the main raw material, adding compound rubber, citric acid, fructose syrup as auxiliary materials, cooking for beating after peeling, made of Jerusalem artichoke cake after a series of process. Is obtained by orthogonal experiment to optimize the product formula, the best formula: Jerusalem artichoke 125 g, berrygels 2.5 g, 0.3 g citric acid, fructose syrup, 40 g, the material liquid ratio of 2 ∶ 1, the drying temperature is 50 ℃, time 12 ～ 14 h, the resulting product is tan, a sweet, full of elasticity, unique flavor.
出处
《现代食品》
2017年第17期96-99,共4页
Modern Food
关键词
洋姜
果糕
生产工艺
配方
Jerusalem
Fruit cake
Production process
Formula
