短梗五加复合果糕配方研究  

Study on Formula of Acanthopanax Sessiliflorus Seem Composite Fruit Cake

作　　者：孔硕[1] 刘芳 刘娥[1] 

机构地区：[1]丹东农业科学院,辽宁凤城118109 [2]丹东市产品质量监督检验所,辽宁丹东118003

出　　处：《食品研究与开发》2017年第3期106-108,共3页Food Research and Development

摘　　要：以短梗五加果和蓝莓为试材,通过原料质量比、柠檬酸、白砂糖、卡拉胶、海藻酸钠5个因素的L_(16)(4~5)正交试验,确定短梗五加复合果糕的最佳工艺配方:原料质量比为1∶2,柠檬酸为0.2%,白砂糖为60%,卡拉胶为1%,海藻酸钠为5%,制作的果糕产品酸甜适宜,口感细腻,组织柔软,富有弹性,具有短梗五加果和蓝莓特有的色香味,产品综合评分最高。Acanthopanax sessiliflorus seem and blueberry were main raw material,meanwhile orthogonal test L16（4^5） was carried with five factors,raw material ratio,citric acid,sugar,carrageenan and sodium alga acid.The optimum formula was gained in this experiment. It was that the raw material ratio was 1 ∶ 2,citric acid was0.2 %,sugar was 60 %,carrageenan was 1 % and sodium alga acid was 5 %.Foremost,high quality product with unique flavor can be get at the basic,which have a sweet and sour moderate,delicate taste,feel soft and elastic,and it has the highest comprehensive score.

关 键 词：短梗五加 蓝莓 果糕 配方 正交试验 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]