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投稿时间：2016-03-30
投稿时间：2016-03-30
中文摘要: 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 L16（45）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。
Abstract:Acanthopanax sessiliflorus seem and blueberry were main raw material， meanwhile orthogonal test L16（45） 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 was 0.2 %，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 elas－ tic， and it has the highest comprehensive score.
文章编号：201703023 中图分类号： 文献标志码：A
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