红甜菜-山楂果蔬复合果丹皮配方及工艺过程研究  

A Study on Preparation Technology and Formulations of a Vegetable- fruit- style Sweet Roll Made by Red beet and Hawthorn

作　　者：李满红 任文明[2] 张莎[2] 银赛 Li Manhong Ren Wenming Zhang sha Yin Sai(Biotechnological Institute of Inner Mongolia, Hohhot 010070, China Inner Mongolia Agricultural University, Hohhot O10018, China)

机构地区：[1]内蒙古自治区生物技术研究院,呼和浩特010070 [2]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国甜菜糖业》2016年第3期1-5,共5页China Beet & Sugar

基　　金：内蒙古自治区应用技术研究与开发计划项目（20121020;20140705）

摘　　要：红甜菜-山楂果蔬复合果丹皮的开发不仅能增加果丹皮品种的多样性，在营养上取二者之长，而且为红甜菜深加工提供有效途径。本文以红甜菜、山楂为原料，研究了果蔬复合果丹皮的工艺，采用正交试验和方差分析探讨原辅料不同配比对其品质的影响。结果表明最佳工艺配方为：山楂与红甜菜的质量比3：7，以混合果浆量为基准，白砂糖的添加量为35％，柠檬酸的添加量为0．4％，果胶的添加量为0．2％，玉米淀粉的添加量为2％；最佳工艺条件为：70℃夹层水浴锅搅拌溶解30min，50℃真空浓缩至可溶性固形物含量约为60％，摊片厚度0．3—0．4cm，烘烤温度55—60℃，烘烤时间8—10h。该工艺条件下制备的红甜菜-山楂果蔬复合果丹皮色泽、口感俱佳。A study on preparation technology for a product of vegetable - fruit - style sweet roll made by red beet and hawthorn was conducted in present paper . Through orthogonal experiments and variance analysis the optimum formula for the product was that the ratio of mixture of red beet and hawthorn was 3： 7, and with ingredients of cane sugar 35% （w/w）, citric acid 0.4% （w/w）, pectin 0.2% （w/w） and corn starch 2% （w/w）. The best technology eonditions were as follows ; Stiring mixture to dissolve for 30 minutes at 70℃ in the laminat- ed water bath ; a method of vacuum concentration was conducted at 50℃ until the content of soluble solid material was reaching to 60% approximately ; the thickness of product smear was 0.3 - 0.4 cm, and the drying conditions were 55 -60℃ and 8 -10h respectively.

关 键 词：红甜菜 山楂 复合果丹皮 工艺配方 工艺条件 

分 类 号：S566.3[农业科学—作物学]