Study on the Processing Technology of Padus napaulensis Fruit Cake
Taking the Padus napaulensis in Fengqing county,Yunnan province as the research object,this study explores the production process of Padus napaulensis fruit cake.The experiment was carried out through the different addition amount of compound gel and fruit cake formula.The single factor test and orthogonal test were used to screen the best addition amount of gel compound agent:agar 1.30%,pectin 0.70%,carrageenan 0.20%,sodium alginate 0.10%.And the optimal recipe for fruit cake includes 40.00%Padus napaulensis juice,6.00%sucrose,and 3.00%maltose.The fruit cake made according to this process has excellent color,texture,and taste,and has certain development value.
万方数据
维普
