首页|软枣猕猴桃-山楂复合果糕工艺配方的优化研究

软枣猕猴桃-山楂复合果糕工艺配方的优化研究

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

Actinidia argutahawthorncompound fruit cakeprocess optimization

梅秀芹、陈苑柔

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广州工商学院,广东佛山 528137

软枣猕猴桃 山楂 复合果糕 工艺优化

2024

食品安全导刊
商业科技质量中心 北京肉类食品协会

食品安全导刊

影响因子:0.065
ISSN:1674-0270
年,卷(期):2024.(29)