柿子山楂片的制备工艺研究  

Study on the Processing Technology of Persimmon and Hawthorn Jelly

作　　者：李白存[1] 翟文俊[1] 

机构地区：[1]陕西学前师范学院生物工程研究所,陕西西安710100

出　　处：《保鲜与加工》2013年第1期45-48,共4页Storage and Process

基　　金：陕西教育学院科研基金项目(10KJ005)

摘　　要：以柿子、山楂为主要原料,研究柿子山楂片的制备工艺。确定最佳工艺参数为:柿子、山楂浆料添加比例2∶3,白砂糖、饴糖添加比例3∶2,混合原料的含糖量约40%,干燥温度80℃,所制得的柿子山楂片色泽鲜艳,成型性好,酸甜适口,是一种健康美味的休闲小食品。Taking persimmon and hawthorn as the main materials, the process technology of persimmon and hawthorn jelly was studied. The parameters of the optimum processing technology were as follow, the ratio of persimmon and hawthorn was 2：3, the ratio of sugar and maltose was 3：2, the sugar content in the mixed material was about 40%, drying temperature was 80 ℃. The product had bright color and good formability, tasted sweet and sour properly, and was a healthy and delicious snack food.

关 键 词：柿子山楂片 制备工艺 感官品质 

分 类 号：S665.2[农业科学—果树学]