红枣山楂复合果糕制作工艺及保鲜研究  

Study on Production Process and Preservation of Jujube and Hawthorn Composite Fruit Pudding

作　　者：尹蓉[1] 张倩茹[1] 殷龙龙 梁志宏[1] 王贤萍[1] Yin Rong(Pomology Institute,Shanxi Academy of Agricultural Science,Shanxi Key Laboratory of Germplasm Innovation and Utilization in Pomology,Taiyuan 030031,China)

机构地区：[1]山西省农业科学院果树研究所,果树种质创制与利用山西省重点实验室,山西太原030031 [2]山西省农业科学院农产品加工研究所,山西太原030031

出　　处：《安徽农学通报》2020年第4期128-131,共4页Anhui Agricultural Science Bulletin

基　　金：山西省农业科学院农谷研发专项“低酒精度枣汽酒饮品的研究与开发”(YGG1617);山西省农业科学院公关项目“红枣酒类产品发酵过程中甲醇的控制工艺与技术”(YGG17036);山西省农业科学院“青枣及裂枣的加工产品研发及产品质量评价”(项目编号:YCX2018D2T12);山西省科技厅青年基金项目“木枣发酵过程中甲醇产生机制及调控研究”(项目编号:201701D221200);山西省科学技术厅“杂粮果蔬营养复合功能化太谷饼系列产品研究与开发”(201703D211012-1)

摘　　要：红枣和山楂具有药果兼用性,红枣山楂复合果糕可作为山西的地域识别产品进行研制生产,以达到充分利用当地红枣和山楂资源的目的。该研究利用正交优化试验,确定了红枣山楂复合果糕的最佳配方为:红枣果浆和山楂果浆(红枣泡发,果水比均为1∶1.5打浆并过滤)各占总配方质量的25%、淀粉糖浆15%、蜂蜜20%、琼脂2%;最佳烘制工艺为装盘厚度2cm,烘制温度60℃,烘制时间16h。另外,在4种防腐剂中筛选出了高效安全抑菌剂单锌酸甘油酯和天然抑菌剂纳他霉素。Jujube and hawthorn both have double effects of food and medicine, and jujube and hawthorn composite fruit pudding can be developed and producted as a region recognition product of Shanxi Province to make full use of the local excess resources.Through optimized orthogonal test,the best formula of jujube and hawthorn composite fruit pudding was identified jujube juice and hawthorn juice 25% respectively(jujube was soaked,and fruit water ratio is 1:1.5 for beating and filtering), starch syrup 15%,honey 20%,agar 2% of the total quality,and the best drying process were dish installed thickness 2 cm, drying temperature 60 ℃, drying time 16 h.In addition, the safe and efficient antimicrobial agent Glycerol Monocaprylate and the natural bacteriostatic agent natamycin were screened from four kinds of preservatives.

关 键 词：红枣 山楂 果糕 防腐剂 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]