南瓜汤宝的研制  

Research on pumpkin soup

作　　者：刘政[1] 葛佩富[1] 王丽威[1] 聂简琪[1] 张凤霞[1] 徐英帅[1] 

机构地区：[1]辽宁工程技术大学理学院,辽宁阜新123000

出　　处：《应用化工》2011年第10期1764-1767,1770,共5页Applied Chemical Industry

摘　　要：对一种即食性的南瓜产品——南瓜汤宝的制作工艺进行了研究。结果表明,南瓜汤宝的最佳工艺参数为:去皮、去瓤的南瓜蒸煮16 min后,加入新鲜南瓜1/2质量的水进行打浆。调配250 mL的南瓜果汁时,最佳配料比为:南瓜浆100 g,白砂糖15 g,柠檬酸0.4 g,复合增稠剂(卡拉胶与CMC-Na按1∶1复合)0.375 g。南瓜浆在100℃下水浴浓缩2 h,然后分3次加入增稠剂,继续浓缩1.5 h,得到的最终产品性状最佳。The production process of the pumpkin soup which is convenient to eat was studied.The results showed that the optimal process parameters were that the pumpkin which had been removed the pulp and shelled was cooked for 16 min and then added 1/2 quality of water to beat.When adjusting the 250 mL pumpkin juice,the best crushed pumpkin ratio was 100 g pumpkin,15 g granulated sugar,0.4 g citric acid,carrageenan and CMC-Na making additive quantity according to 1 ∶ 1 compound for 0.375 g.The pumpkin was concentrated for 2 h at 100 ℃ by water bath when the thickener was not added.Then the thickener was added by three times,and continued to concentrate for 1.5 h.

关 键 词：南瓜 汤宝 调配工艺 风味 浓缩 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]