桂圆珍珠粉圆的研制  

The Development of Longan Pearl Powder

作　　者：谷绒[1] 董道顺[1] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《农产品加工（下）》2014年第11期7-9,共3页Farm Products Processing

摘　　要：以桂圆为主料,醋酸酯淀粉、羟甲基纤维素钠、水为辅料,研制出一种口感润滑、有弹性的桂圆珍珠粉圆。通过正交试验优化最佳工艺条件为桂圆浓缩汁添加量6%,烘烤温度100℃,桂圆生珍珠蒸煮时间55 min,麦芽糖添加量20%。在此条件下,可以得到组织状态良好、口感润滑、大小均匀、无色差的桂圆珍珠粉圆。桂圆珍珠粉圆的研制,不仅能够提高桂圆的附加值,而且对桂圆的深加工有很大的指导意义。This paper is studied of a kind of health Longan pearl powder making, it is with Longan, acetate starch, carboxymethyl cellulose sodium, water as material. By orthogonal test, optimal process conditions are as follows： Longan juice concentrate 6%, baking temperature 100 ℃, cooking time 55 min, maltose 20%. This product has the characteristics of good organization, taste lubrication, uniform size. The development of longan pearl powder, not only improve the added value of longan, and deep processing of longan has great guiding significance.

关 键 词：桂圆 珍珠粉圆 工艺 

分 类 号：TS201[轻工技术与工程—食品科学]