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投稿时间：2020-01-19
投稿时间：2020-01-19
中文摘要: 以刺梨和红枣为主要原料，通过单因素试验研究混合原料（刺梨汁和红枣汁）、复配胶凝剂、白砂糖、柠檬酸的添加量对刺梨复合果糕的影响。结果表明：选择混合原料配比为刺梨汁与红枣汁体积比1∶2；选择琼脂、卡拉胶、果胶3种胶凝剂的复配质量比1∶1∶2，通过正交试验得出：混合原料、白砂糖、复配胶凝剂和柠檬酸4个因素对刺梨复合果糕的影响程度为混合原料＞白砂糖＞复配胶凝剂＞柠檬酸；刺梨复合果糕的最佳配方：35%混合原料、15%白砂糖、1.5%复配胶凝剂和0.3%柠檬酸，感官评分最高为89.95。
Abstract:Using Rosa roxburghii and jujube as the main raw materials，the effects of the mixed raw materials（Rosa roxburghii juice and red jujube juice），compound gelling agent，white sugar，and citric acid on the effect of prickly pear jujube compound cake were studied by a single factor test.Using sensory scores as indicators，orthogonal optimization design was conducted.The results showed that the ratio of the selected raw materials volume ratio was 1 ∶2 for Rosa roxburghii juice and jujube juice，and the ratio of three gelling（agents，agar，carrageenan，and pectin mass ratio was 1 ∶1 ∶2）.The effect of the four factors：mixed raw materials，white sugar，compound gelling agent，and citric acid on the quality of prickly pear jujube compound cake was mixed raw materials>white sugar>compound gelling agent>citric acid.The best formula of prickly pear jujube compound cake was that 35%mixed raw materials，15%white sugar，1.5%compound gelling agent and 0.3%citric acid.The highest sensory score was 89.95.
文章编号：202024026 中图分类号： 文献标志码：
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