| 羊奶果果糕加工工艺的研究 |
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| 引用本文： | 孔硕,曹冠华.羊奶果果糕加工工艺的研究[J].保鲜与加工,2011,11(6):44-46. |
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| 作者姓名： | 孔硕 曹冠华 |
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| 作者单位： | 云南省德宏热带农业科学研究所,云南瑞丽,678600;云南中医学院,云南昆明,650500 |
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| 摘 要： | 以新鲜羊奶果为主要原料,对羊奶果果糕的加工工艺配方进行了研究.以色泽、口感、形态等感官质量评价为考察指标,通过复合胶、糖配比、料液比这三个因素的不同用量进行L9(33)正交试验,确定制作羊奶果果糕的最佳配方:复合胶为2％瓜尔豆胶+1％卡拉胶,糖配比为30％蔗糖-30％麦芽糖浆,料液比为1∶1.5(质量比),在熬煮过程中...
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| 关 键 词： | 羊奶果 果糕 配方 |
Study on Processing Technique of Elaeagnus conferta Roxb Fruit Pudding |
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| KONG Shuo,CAO Guan-hua.Study on Processing Technique of Elaeagnus conferta Roxb Fruit Pudding[J].Storage & Process,2011,11(6):44-46. |
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| Authors: | KONG Shuo CAO Guan-hua |
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| Institution: | (1.Dehong Tropical Ariculture Institute of Yunnan,Ruili 678600,China;2.Yunnan University of Traditional Chinese,Kunming 650500,China) |
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| Abstract: | Using the fresh Elaeagus conferta Roxb as the raw material,the processing technology and formula of Elaeagnus conferta Roxb fruit pudding were studied.The orthogonal test L9(33)was carried with three factors,compound gums,sugar ratio and liquid ratio.The optimum formula was gained in this experiment.It was that compound gums were composed of 2% guar gum and 1% carrageenan,sugar ratio consisted of 30% sucrose and 30% maltose syrup,and the ratio of material to liquid was 1︰1.5.And adding a little of edible salt to reduce the sour and harsh taste of Elaeagus conferta Roxb durinig the boiling process.The product with Elaeagnus conferta Roxb unique flavor could be got at the basic,which had a sweet and sour moderate,delicate taste,feel soft and elastic,and it had the highest comprehensive score. |
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| Keywords: | Elaeagnus conferta Roxb fruite pudding formula |
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