苹果和西瓜皮复合果丹皮的加工工艺研究  

Study on Compound Preserved Fruit Rind by Apple and Watermelon Peel

作　　者：李小华[1] 刘骏秀 

机构地区：[1]塔里木大学生命科学学院,阿拉尔843300

出　　处：《食品工业》2014年第11期55-59,共5页The Food Industry

基　　金：塔里木大学校长基金项目(TDZKSS201307)

摘　　要：以苹果、西瓜皮为主要原料,通过单因素及正交试验确定苹果和西瓜皮复合果丹皮的优化工艺及配方。结果表明,将苹果、西瓜皮分别在0.3%柠檬酸和0.6% VC的复合护色液中护色处理3h后,分别打浆,按照苹果与西瓜皮质量比1.5:1.0混合均匀,依次加入1.0%琼脂+0.5%明胶+0.5% CMC-Na的赋形剂和30%白砂糖、0.35%柠檬酸,小火浓缩至固形物含量为50%,滴加0.5%的植物油,摊片3mm^4mm。再在50℃~55℃烘烤14h^16h,制得的果丹皮呈金黄色,具有一定的透明度;表面平整细腻、有苹果和西瓜皮特有的风味。Using apple and watermelon rind as raw material, the processing technology and formula of compound preserved fruit by apple and watermelon rind were optimized by single factor tests and orthogonal experiment. The result showed that the apple and watermelon rind was treated with 0.3% citric acid and 0.6% VC for 3 h and then beating respectively, they were mixed according to the ratio of apple to watermelon rind of 1.5：1.0. The mixture which excipient including 1.0% agar, 0.5% gelatin and 0.5% CMC-Na, 30% sugar and 0.35% citric acid in turn added into was concentrated to solid content 50%. The mixture added into 0.5% vegetable oil, the thickness of which was 3 mm-4 mm was extended and baked for 14 h-16 h at 50 ℃-55 ℃. The products obtained were golden yellow with transparent, good appearance quality and good flavor and taste of apple and watermelon rind.

关 键 词：苹果 西瓜皮 果丹皮 配方 工艺 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程] TS209[轻工技术与工程—食品科学与工程]