羊奶果果糕加工工艺地研究.pdfVIP

羊奶果果糕加工工艺的研究 孔硕 (云南省德宏热带农业科学研究所，云南瑞丽678600) 摘要：以羊奶果为试材，通过复合胶、糖配比、料液比三个因素的k(33)正交试验，确定羊奶果糕 的最佳工艺配方：复合胶为2％瓜尔豆胶加1％卡拉胶，糖配比为30％蔗糖加30％麦芽糖浆，料液比为1： 1．5，制作的果糕产品为番茄红色，酸甜适宜，口感细腻，组织柔软，富有弹性，具有羊奶果特有的色香味， 产品综合评分最高。 关键词：羊奶果；果糕；配方 The onthe of study processingtechnique usconfertaroxbfruite elaeagn paste KoNGShuo AricultureInstituteof Ruili (DehongTropical Yunnan，Yunnan678600) and of fruitmade confertaroxbwereintroducedin Abstract：Processingtechnologykeypointspreserved byelaeagnus the confertaroxbwasmainraw test carriedwiththree article．Elaeagnus material，meanwhileorthogonalL9(33)was in ratioand ratio．The formulawas this wasthat factors，compoundgums，sugarliquid optimum gained experiment．It were of and ratioconsistedof30％sucroseand30％ compoundgums composed2％guargum 1％carrageenan．sugar maltose the ratiowas with confertaroxb fla— liquid 1：15．Foremost，highqualityproductelaeagnus unique syrup，and has vorcanbe atthe haveasweetandSOUr softand it the get basic，which moderate，delicatetaste，feel elastic，and score． highestcomprehensive conferta test Keywords：elaeagnusroxb；fruitepaste；orthogonal conferta roxb)为胡颓于科儿疳积、风湿关节病、咯血吐血、便血