一款低糖山楂糕加工工艺的探究  

Processing Technology of Hawthorn Cake with Low Sugar

作　　者：杨虹[1] 钟旭美[1] 李悦珊 陈铭中[1] YANG Hong;ZHONG Xumei;LI Yueshan;CHEN Mingzhong(Department of Food and Environmental Engineering,Yangjiang Vocational and Technical College,Yangjiang,Guangdong 529566,China)

机构地区：[1]阳江职业技术学院食品与环境工程系,广东阳江529566

出　　处：《农产品加工》2022年第12期57-60,共4页Farm Products Processing

摘　　要：以山楂为主要原料,通过模糊数学感官评价方法和正交试验优化山楂糕的配方参数。结果表明,山楂糕的最佳配方参数为山楂果泥用量130 g,绵白糖用量25 g,赤藓糖醇用量6 g,复合凝胶(琼脂0.5 g,黄原胶1.5 g)用量2 g,蜂蜜用量4 g,氯化钙用量0.1 g,柠檬酸用量0.1 g,烘制温度55℃,烘制时间53 h。Using hawthorn as the main raw material,the formula parameters of hawthorn cake were optimized by sensory evaluation and orthogonal test.The results showed that the best formulation parameters of hawthorn cake were as follows:hawthorn paste added 130 g,sugar content 25 g,erythritol content 6 g,compound gel(agar 0.5 g,xanthan gum 1.5 g)added 2 g,honey added 4 g,calcium chloride adding 0.1 g,citric acid added 0.1 g,baking temperature 55℃,baking time 53 h.

关 键 词：山楂糕 低糖 加工工艺 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]