南瓜糕的研制  被引量:3

Development of Pumpkin Pudding

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作  者:兰影杰[1] 

机构地区:[1]吉林工商学院,吉林长春130062

出  处:《北方园艺》2012年第8期170-172,共3页Northern Horticulture

摘  要:研究了南瓜糕适宜的配方和生产工艺条件,并对产品的质量及卫生指标进行检测。结果表明:南瓜浆料的颗粒直径小于100μm,才能得到组织细腻的南瓜糕。pH为3.0时南瓜糕的凝胶效果较好。无糖南瓜糕的配制中最佳配方为:南瓜浆料∶木糖醇∶卡拉胶的比例为60∶40∶1;含糖南瓜糕的最佳配方为:南瓜浆料∶蔗糖∶卡拉胶比例为70∶15∶7.5。浓缩终点一般是可溶性固形物含量达到45%。最终得到的产品具有南瓜糕正常的色泽、气味和滋味,无异味,理化指标和微生物指标也符合相应国家标准。The formulation and process conditions for the pumpkin pudding were studied,and the product quality and hygiene index were determined.The results showed that the size of the particle diameter pumpkin 100 μ m could obtain the pumpkin pudding and organization.pH 3.0was good for the pumpkin pudding gel,the best formular for sugar-free pumpkin pudding preparation was pumpkin size∶xylitol∶carrageenan ratio for 60∶40∶1.The best formulation for sugar pumpkin pudding preparation was pumpkin∶sugar : carrageenan ratio was 70∶15∶7.5Enrichment end was generally soluble solids content to 45%.Through the experiments of the final product conforms to the national standard.Pumpkin pudding with normal color,smell and taste,no odor,physical and chemical index and microbiology indicators also complied with the standards.

关 键 词:南瓜糕 配制 工艺 

分 类 号:TS255.3[轻工技术与工程—农产品加工及贮藏工程]

 

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