粗梗稠李果糕加工工艺研究  

Study on the Processing Technology of Padus napaulensis Fruit Cake

作　　者：杨国琴 陈旋 张华玲 张正锦 唐荣平 阳小勇 YANG Guoqin;CHEN Xuan;ZHANG Hualing;ZHANG Zhengjin;TANG Rongping;YANG Xiaoyong(West Yunnan University,Lincang 677000,China;Lincang School of Finance and Trade,Lincang 677000,China)

机构地区：[1]滇西科技师范学院,云南临沧677000 [2]临沧市财贸学校,云南临沧677000

出　　处：《食品安全导刊》2024年第32期112-116,共5页China Food Safety Magazine

基　　金：国家可持续发展议程创新示范科技专项(202104AC100001-A04);云南省教育厅科学研究基金项目(2022J1020);临沧市科技创新人才项目。

摘　　要：以云南省凤庆县粗梗稠李为研究对象,探讨粗梗稠李果糕制作工艺。通过复合凝胶配比、果糕配方的不同添加量进行试验,采用单因素试验、正交试验筛选最佳凝胶剂复配添加量为琼脂1.3%,果胶0.7%,卡拉胶0.20%,海藻酸钠0.10%;以及最佳果糕配方为粗梗稠李果汁40%,蔗糖6.00%,麦芽糖3.00%。根据此工艺制作的果糕,色泽、组织状态、口感俱佳,具有一定开发价值。Taking the Padus napaulensis in Fengqing county,Yunnan province as the research object,this study explores the production process of Padus napaulensis fruit cake.The experiment was carried out through the different addition amount of compound gel and fruit cake formula.The single factor test and orthogonal test were used to screen the best addition amount of gel compound agent:agar 1.30%,pectin 0.70%,carrageenan 0.20%,sodium alginate 0.10%.And the optimal recipe for fruit cake includes 40.00%Padus napaulensis juice,6.00%sucrose,and 3.00%maltose.The fruit cake made according to this process has excellent color,texture,and taste,and has certain development value.

关 键 词：粗梗稠李 果糕 加工工艺 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]