| 番石榴风味果糕的加工研究 |
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| 引用本文： | 郑毅,伍斌,邓建梅,康瑛瑜.番石榴风味果糕的加工研究[J].中国农学通报,2011,27(11):88-92. |
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| 作者姓名： | 郑毅 伍斌 邓建梅 康瑛瑜 |
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| 作者单位： | 攀枝花学院生物与化学工程学院;攀枝花市干热河谷特色生物资源工程技术中心;攀枝花市福玖玖食品有限责任公司; |
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| 基金项目： | 攀枝花市2010年应用技术研究及开发项目“优质果蔬糕系列产品研发与加工示范”(2010CY-N-7) |
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| 摘 要： | 为确定工艺流程、产品的配方和最佳工艺参数，以攀枝花野生番石榴为原料，研究番石榴风味果糕的加工技术。结果表明：凝胶剂选择复合胶（卡拉胶:黄原胶为8:2）为佳；最优化的配方为番石榴原浆:蔗糖:麦芽糊精:复合胶:复合酸为700:250:150:20:10，并添加少量红曲红作着色剂；生产工艺为装盘厚度1.2 cm，烘烤温度60℃，翻面时间6 h，烘烤总时间为24 h。获得的番石榴果糕浅红色，酸甜度适中，风味突出，色泽、韧性、软硬度好，不粘牙，且理化指标与微生物学指标均合格。
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| 关 键 词： | 土壤系统分类 土壤系统分类 |
| 收稿时间： | 2010/12/23 0:00:00 |
| 修稿时间： | 3/4/2011 12:00:00 AM |
Study on Production Process of Guava Flavor Cake |
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| Zheng Yi ,Wu Bin ,Deng Jianmei ,Kang Yingyu.Study on Production Process of Guava Flavor Cake[J].Chinese Agricultural Science Bulletin,2011,27(11):88-92. |
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| Authors: | Zheng Yi Wu Bin Deng Jianmei Kang Yingyu |
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| Institution: | Zheng Yi 1,2,Wu Bin 1,Deng Jianmei 1,Kang Yingyu 3(1 School of Biological and Chemical Engineering,Panzhihua University,Panzhihua Sichuan 617000,2 Dry-hot Valley Characteristic Bio-Resources Engineering Center of Panzhihua City,3 Panzhihua Fu-JiuJiu Food Co.,Ltd.,Panzhihua Sichuan 617000) |
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| Abstract: | A study was made of processing technology for flavor cake with the wild guava in Panzhihua and edible gel as raw materials to define the technological process,the product formulations and the optimum technological parameters.The results showed that choosing the complex gums(carrageenan:xanthan=8:2) as gels was preferred,and the optimal formula for guava cake was guava juice:sucrose:maltodextrin:compound edible gel:compound acid=700:250:150:20:10,and added a small amount of monascus color as a coloring agent... |
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| Keywords: | Psidium guajarva fruit cake formula production process orthogonal test |
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