猕猴桃—苹果复合果丹皮加工工艺研究  

Preparation Technology of the Compound Sweetend Roll of Kiwi Fruit and Apple

作　　者：康宇新[1] 田呈瑞[1] 刘珊 高亚妮[1] 郝果[1] 周瑞[1] 

机构地区：[1]陕西师范大学食品科学与营养工程学院,陕西西安710062 [2]天津渤海学院环境工程系,天津300201

出　　处：《农产品加工（下）》2012年第4期66-69,共4页Farm Products Processing

摘　　要：为了拓宽猕猴桃产品的开发途径,以猕猴桃、苹果为原料,研制猕猴桃—苹果复合果丹皮,最佳工艺配方为苹果与猕猴桃的质量比为2∶8,每100 g混合果浆里配料的添加量为：蔗糖30 g,柠檬酸4.5 g,果胶0.7 g,植物油0.5 g;最佳工艺条件为：50℃真空浓缩至可溶性固形物含量为50%左右,摊片厚度3~4 mm,50~55℃烘烤14~16 h。In order to widen the exploration path of kiwi fruit products,the paper develops a new compound sweetened roll by using kiwifruit and apple as main materials.The optimum craft formula is that the mixing ratio of apple and kiwifruit is 2∶8, with ingredients of cane sugar 30 g,citric acid 4.5 g,pectin 0.7 g and vegetable oil 0.5 g adding to per 100 g mixed juice.The best technology condition is as follows： vacuum concentration is applied under 50 ℃ until the content of soluble solid state material reached 50% approximately,the thickness of smear is 3~4 mm,and the drying condition is 50~55 ℃,14~16 h.

关 键 词：猕猴桃 苹果 果丹皮 真空浓缩 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]