低热量型柚皮果糕的配方与干燥特性研究  

Study on recipe and drying characteristic of the low-calorie pomelo peel fruit cake

作　　者：陈平生[1] 黎淑滢[1] 王娟[1,2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]河南省食品工业科学研究所有限公司,河南郑州450053

出　　处：《食品工业科技》2012年第2期342-344,392,共4页Science and Technology of Food Industry

基　　金：粤港关键领域重点突破项目(2008A024200004;2008A024200003);国家星火计划项目(2007EA780005)

摘　　要：研制以柚皮为主要原料的低热量型果糕,通过正交实验对其配方进行优化,得到最佳配方为:以柚皮重量为基准计,添加果胶10%,低聚果糖6%,低聚麦芽糖4%,柠檬酸1%,三氯蔗糖0.08%。通过干燥的单因素实验以及正交实验,得到其最佳干燥条件为干燥时间4h,铺层厚度4mm,干燥温度80℃,不翻面。此外,对其干燥模型进行了拟合,得出单项扩散模型能较好的表现其干燥过程的特性。Pomelo peel was used as the main material to make a low-calorie pomelo peel fruit cake.The recipe of the cake was optimized by orthogonal experiments.The results showed that the optimal recipe was made of pectin 10% ,oligo fructose 6% ,oligo maltose 4%, citric acid 1% and sucralose 0.08% （on the basis of pomelo peel of 100g）.Basing on the single and orthogonal experiments,the optimal drying conditions were.drying time 4h, overlay thickness 4mm, drying temperature 80℃ and not turning it over. Single diffusion model could preferably fit the characteristic of pomelo peel fruit cake drying process.

关 键 词：柚皮 果糕 配方 优化 干燥特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]