| 大枣低糖果丹皮的研制 |
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| 引用本文： | 陈兰,;孟建青,;郝梅梅.大枣低糖果丹皮的研制[J].中国果菜,2014(8):18-21. |
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| 作者姓名： | 陈兰 ;孟建青 ;郝梅梅 |
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| 作者单位： | [1]天津科技大学食品工程与生物技术学院,天津300457; [2]沧州广播电视大学培训科,河北沧州061001 |
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| 基金项目： | 基金项目：宁夏自治区科技攻关项目（20120916） |
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| 摘 要： | 院试验以大平顶枣为主要原料，调节枣肉、复合胶、高麦芽糖浆及柠檬酸的添加量研制出了大枣低糖果丹皮，并采用正交实验对配方进行优化。结果表明，大枣低糖果丹皮的最佳配方为枣肉浆80.34%、复合胶14.01%、高麦芽糖浆5.61%、柠檬酸0.04%，该产品具有浓郁的枣香味，酸甜可口，可为大枣的综合利用提供一条新途径。
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| 关 键 词： | 大平顶枣 低糖 果丹皮 配方 |
Development of Low Sugar Jujube Sweetend Roll |
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| Institution: | CHEN Lan, MENG Jian-qing, HAO Mei-mei (1. College of Food Engineering and Biotechnology, Tianjin University of Science＆ Technology, Tianjin 300457, China; 2. Training Division, Cangzhou Radio and Television University, Cangzhou 061001, China) |
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| Abstract: | The experiment was carried to develop low sugar jujube sweetend roll with the Dapingding jujube. Based on preliminary experiment test and orthogonal test, the amount and ratio of jujube flesh, compound thickeners, high-maltose syrup and citric acid were studied. The results showed that the optimum process recipe were jujube flesh liquid 86%, compound thickeners 15%, high-maltose syrup 6%and citric acid 0.04%. The new product had a better quality in flavor and texture, and provided a new way for comprehensive utilization of jujube. |
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| Keywords: | Dapingding jujube low sugar sweetend roll formula |
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