南瓜糕的研制

研究了南瓜糕适宜的配方和生产工艺条件,并对产品的质量及卫生指标进行检测。结果表明:南瓜浆料的颗粒直径小于100μm,才能得到组织细腻的南瓜糕。pH为3.0时南瓜糕的凝胶效果较好。无糖南瓜糕的配制中最佳配方为:南瓜浆料∶木糖醇∶卡拉胶的比例为60∶40∶1;含糖南瓜糕的最佳配方为:南瓜浆料∶蔗糖∶卡拉胶比例为70∶15∶7.5。浓缩终点一般是可溶性固形物含量达到45%。最终得到的产品具有南瓜糕正常的色泽、气味和滋味,无异味,理化指标和微生物指标也符合相应国家标准。

Development of Pumpkin Pudding

The formulation and process conditions for the pumpkin pudding were studied,and the product quality and hygiene index were determined.The results showed that the size of the particle diameter pumpkin 100 μ m could obtain the pumpkin pudding and organization.pH 3.0was good for the pumpkin pudding gel,the best formular for sugar-free pumpkin pudding preparation was pumpkin size∶xylitol∶carrageenan ratio for 60∶40∶1.The best formulation for sugar pumpkin pudding preparation was pumpkin∶sugar : carrageenan ratio was 70∶15∶7.5Enrichment end was generally soluble solids content to 45%.Through the experiments of the final product conforms to the national standard.Pumpkin pudding with normal color,smell and taste,no odor,physical and chemical index and microbiology indicators also complied with the standards.