软枣猕猴桃-山楂复合果糕工艺配方的优化研究
Optimization of the Process Formula of Actinidia arguta-Hawthorn Compound Fruit Cake
梅秀芹 1陈苑柔1
作者信息
摘要
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.
Abstract
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.
关键词
软枣猕猴桃/山楂/复合果糕/工艺优化Key words
Actinidia arguta/hawthorn/compound fruit cake/process optimization引用本文复制引用
出版年
2024
NETL
NSTL
万方数据