摘要
为丰富岭南特色风味果品的深加工品种,本文以番木瓜为原料,通过添加胶凝剂制作番木瓜风味果糕。以果糕的L值和综合感官评分为指标,采用单因素试验和L9(33)正交试验优化产品配方。试验结果表明:蔗糖添加量为蔗糖/果浆=1.0:2.0,以蔗糖和果浆总重量为基准计,添加卡拉胶1.0%、琼脂0.6%、魔芋胶0.2%、柠檬酸0.8%,所制成的番木瓜风味果糕色泽金黄、透明,酸甜适口,具有良好的咀嚼性。
In order to enrich the variety of the gelatinous candy with Lingnan distinctive flavor, Carica papaya was used as the material to make a gelatinous candy. With luminance value and sensory score of gelatinous candy as indicator, the formula of the gelatinous candy was optimized by single-factor experiments and orthogonal experiments. The results showed that the optimal formula was： sucrose-fixtit pulp ratio 1.0：2.0, pectinl.0%, carrageenan 0.6%, konjac glucomannan 0.2%, citric acid 0.6%-1.0%. The manufactured gelatinous candy has golden and transparent colour, special flavor and good chewiness.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第1期141-145,共5页
Modern Food Science and Technology
基金
广东省农业攻关项目(2011A020202002)
广州市民生科技重大专项(12B271140012)
关键词
番木瓜
果糕
胶凝剂
正交试验
carica papaya
gelatinous candy
gelatinizer
orthogonal experiment
