番石榴果条加工工艺研究  

Study on the Processing Technology of Guava Fruit Strips

作　　者：唐卿雁[1] 杨怡[1] 李永平 

机构地区：[1]云南农业大学食品科技学院,昆明650201 [2]云南省农业技术推广总站,昆明650032

出　　处：《食品工业》2013年第2期112-115,共4页The Food Industry

摘　　要：以野生番石榴为原料,研制酸甜可口,具有番石榴风味的果条产品。将番石榴打浆后,添加增稠剂、甜味剂以及柠檬酸等食品添加剂,然后通过加热浓缩、刮片、干燥和切条等工艺制作番石榴果条。在单因素试验和正交试验的基础上确定了增稠剂的最佳用量为琼脂粉0.7%,卡拉胶3.0%,魔芋粉0.5%;甜味剂的最佳用量为甘草素0.02%,木糖醇2.0%,麦芽糖浆3.0%和白砂糖5.0%;以产品的色泽、组织形态、滋味和口感等作为评价指标,确定了番石榴果条的最佳配方为甜味剂总量:柠檬酸:增稠剂总量=10:0.15:4。Wild guava was used as major material to produce a special kind of fruit strips in the experiment. The guava juice was extracted, then sugar, xylitol, maltose syrup, citric acid and compound thickening agent such as agar, ~c-carrageenan and konjac powder were added in. At last the delicious fruit strips would be produced after concentrating, drying and slitting. Experiments showed that the best product with a nice color and delicious taste was obtained with 0.7% agar, 3.0% ~c-carrageenan and 0.5% konjac powder, the optimization dosage with sweet agents was obtained with 5.0% white sugar, 3.0% maltose syrup, 2.0% xylitol and 0.02% liquiritigenin. The optimal ratio of sweet agents, citric acid and compound thickening agent was 10 ： 0.15 ： 4.

关 键 词：番石榴 果条 加工工艺 配方 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]