苹果-火龙果复合果丹皮加工工艺研究  

Study on Processing Technology of Apple-Pitaya Compound Sweetened Roll

作　　者：魏丽 帕丽·毕山汗 陈红梅 刘静 蔡俊玲 WEI Li;Pali Bishanhan;CHEN Hongmei;LIU Jin;CAI Junling(Shihezi Academy of Agricultural Sciences,Shihezi Xinjiang 832000;Qitai County Agricultural Technology Promotion Center,Qitai Xinjiang 831800)

机构地区：[1]石河子农业科学研究院,新疆石河子832000 [2]奇台县农业技术推广中心,新疆奇台831800

出　　处：《现代农业科技》2024年第12期150-153,共4页Modern Agricultural Science and Technology

摘　　要：为了充分利用早熟、不耐贮的苹果资源,以苹果为原料、火龙果为辅料,研制苹果-火龙果复合果丹皮,以提高产值,助力产业发展。研究以感官评价为指标,通过单因素试验和正交试验,确定并优化了加工工艺:白砂糖添加量为10%,烘干温度为70℃,烘干时间为11 h,摊片厚度为3 mm。在此加工工艺参数下制作的苹果-火龙果复合果丹皮感官评价品质最佳,其色泽均匀且透亮,表面光滑平整,细腻有韧性,不黏牙,酸甜可口,果味浓郁。In order to make full use of early-maturing and intolerant apple resources,apple was used as raw material and pitaya was used as auxiliary material to develop apple-pitaya compound sweetened roll,so as to increase output value-added and promote industrial development.Taking sensory evaluation as the index,this paper determined and optimized the processing technology by single factor test and orthogonal test.The optimal processing technology was as follows:addition amount of white sugar was 10%,the drying temperature was 70℃,the drying time was 11 h,and the thickness of the spread was 3 mm.Under this processing parameters,the sensory evaluation quality of apple-pitaya compound sweetened roll was the best.Its color was uniform and bright,the surface was smooth and flat,the taste is delicate and tough,non-sticky teeth,sweet and sour,and rich fruit flavor.

关 键 词：苹果 火龙果 果丹皮 加工工艺 感官评价 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]