摘要
以新鲜紫薯、白砂糖、饴糖为主要原料,通过对比试验对凝胶剂进行最佳选择,结果表明将琼脂和卡拉胶复配后作为凝胶剂的果糕口感最佳。通过正交试验得出制取紫薯果糕的最优配方为:紫薯与总糖质量比为1:2,砂糖与饴糖质量比为1:1,凝胶剂添加量3%,柠檬酸添加量0.5%。确定在65℃条件下干燥4h后继续在40℃条件下干燥9h,得到的紫薯果糕口感细腻,质地均匀,薯香风味浓郁,弹性较好。
Fruitcake was developed using fresh purple sweet potato,sugar and maltose as main materials.The optimal gelling agent was confirmed by comparison experiments,and the results showed that mouth feel was the best when agar blending with carrageenan were used as the gelling agent.The orthogonal test was used to determine the optimal formulation：purple chips and total sugar 1：2,sugar and maltose 1：1,gelling agent additives 3%,citric acid additives 0.5%.determining to dry for 4 h in 65 ℃ conditions and dry for 9 h at the conditions of 40 ℃,the fruitcake has a good taste,uniform texture,rich sweet potato flavor and nice elasticity.
出处
《食品工业》
CAS
北大核心
2011年第8期62-64,共3页
The Food Industry
关键词
紫薯
果糕
凝胶剂
配方
purple sweet potato
fruitcake
gelling agent
formulation
