| 柿子山楂片的制备工艺研究 |
| |
| 引用本文： | 李白存,翟文俊.柿子山楂片的制备工艺研究[J].保鲜与加工,2013,13(1):45-48. |
| |
| 作者姓名： | 李白存 翟文俊 |
| |
| 作者单位： | 陕西学前师范学院生物工程研究所,陕西西安,710100 |
| |
| 基金项目： | 陕西教育学院科研基金项目（10KJ005） |
| |
| 摘 要： | 以柿子、山楂为主要原料,研究柿子山楂片的制备工艺。确定最佳工艺参数为:柿子、山楂浆料添加比例2∶3,白砂糖、饴糖添加比例3∶2,混合原料的含糖量约40%,干燥温度80℃,所制得的柿子山楂片色泽鲜艳,成型性好,酸甜适口,是一种健康美味的休闲小食品。
|
| 关 键 词： | 柿子山楂片 制备工艺 感官品质 |
Study on the Processing Technology of Persimmon and Hawthorn Jelly |
| |
| LI Bai-cun
,
ZHAI Wen-jun.Study on the Processing Technology of Persimmon and Hawthorn Jelly[J].Storage & Process,2013,13(1):45-48. |
| |
| Authors: | LI Bai-cun ZHAI Wen-jun |
| |
| Institution: | (Bio-engineering Institute of Shaanxi Xue Qian Normal University,Xi’an 710100,China) |
| |
| Abstract: | Taking persimmon and hawthorn as the main materials, the process technology of persimmon and hawthorn jelly was studied. The parameters of the optimum processing technology were as follow, the ratio of persimmon and hawthorn was 2：3, the ratio of sugar and maltose was 3：2, the sugar content in the mixed material was about 40%, drying temperature was 80 ℃. The product had bright color and good formability, tasted sweet and sour properly, and was a healthy and delicious snack food. |
| |
| Keywords: | persimmon and hawthorn jelly processing technology sensory quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
