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投稿时间：2018-09-30
投稿时间：2018-09-30
中文摘要: 以秋葵、苹果、山楂为主要原料，通过感官评价和正交试验优化秋葵复合果糕的配方参数和工艺参数。结果表明，秋葵复合果糕的最佳配方参数为：秋葵添加量为25 g、苹果和山楂总添加量为20 g、蔗糖添加量为40 g、复合胶用量为1.6 g，工艺参数为：倒盘冷却温度42 ℃、烘制温度52 ℃、烘制时间18 h。
Abstract:Okra，apple and hawthorn were selected as main raw material for development of the composite fruit cake，the optimum formulation and process condition for the composite fruit cake were discussed by sensory evaluation and orthogonal test.The results showed that the optimum formulation were as follows：okra 25 g，apple and hawthorn 20 g，sucrose 40 g and gelling agents 1.6 g.The optimum process parameters were as follows：cooling temperature 42 ℃，baking temperature 52 ℃，and baking time 18 h.
keywords: okra fruit cake processing technology orthogonal test
文章编号：201910025 中图分类号： 文献标志码：
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