芒果果糕配方及生产工艺研究  

Study on optimal formula and production process of Mango cake

作　　者：郑毅[1,2] 伍斌[1] 邓建梅[1,2] 康瑛瑜 

机构地区：[1]攀枝花学院生物与化学工程学院,四川攀枝花617000 [2]攀枝花市干热河谷特色生物资源工程技术中心,四川攀枝花617000 [3]攀枝花市福玖玖食品有限责任公司,四川攀枝花617000

出　　处：《广东农业科学》2011年第6期107-109,共3页Guangdong Agricultural Sciences

基　　金：攀枝花市应用技术研究及开发项目(2010CY-N-7)

摘　　要：以攀西地区晚熟芒果(吉禄)为原料,用食用胶生产芒果果糕,通过单因子试验和正交试验确定产品配方和生产工艺参数。试验结果表明∶凝胶剂选择复合胶(卡拉胶∶黄原胶为7∶3)为佳;最优化的配方为芒果原浆∶蔗糖∶麦芽糊精∶复合食用胶∶柠檬酸为500∶250∶200∶15∶12;最佳生产工艺为装盘厚度1.0 cm,烘烤温度55℃,翻面时间6 h,烘烤总时间24 h。在此最佳配方和最优工艺条件下,获得的芒果果糕金黄色,酸甜度适中,风味突出,色泽、韧性、软硬度好,不粘牙,且理化指标与微生物学指标均合格。Taken the late-maturing mango（Zill） and edible gel as raw materials to product Mango cake.Producting formula and process parameters of the Mango cake were determined by single factor experiment and orthogonal test.Results showed that choosing the complex gums（carrageenan：xanthan gum 7：3） as gels was preferred,and the optimal formula for Mango cake was Mango original plasma： sucrose： maltodextrin： compound edible gel：citric acid=500：250：200：15：12,and the optimum production conditions were installing-thickness of dish 1.0 cm,baking temperature 55？？,upside down time 6 h,total baking time 24 h.Mango cakes producted under the conditions above had a golden yellow color,moderate sweet-sour taste,outstanding flavor,better toughness and hardness,no stick teeth,the physicochemical and microbiological indicators were qualified.

关 键 词：芒果糕 配方 生产工艺 正交试验 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]