CAJ | 학술논문

研制以新鲜芹菜为原料的新型黄绿色健康果糕，通过正交试验对其配方进行优化，得到最佳配方为：芹菜与总糖质量比为2∶1，蔗糖与果葡糖浆质量比为1∶1，卡拉胶添加量1.4%，柠檬酸添加量0.9%。烘烤温度确定在60℃条件下连续干燥7 h，得到的芹菜果糕色泽自然怡人、香气浓郁、有弹性。
연제이신선근채위원료적신형황록색건강과고，통과정교시험대기배방진행우화，득도최가배방위：근채여총당질량비위2∶1，자당여과포당장질량비위1∶1，잡랍효첨가량1.4%，저몽산첨가량0.9%。홍고온도학정재60℃조건하련속간조7 h，득도적근채과고색택자연이인、향기농욱、유탄성。
With the fresh celery as raw material, the best formulation was determined to develope a new green, delicious and nutritive fruit cake. The optimal formulation:celery and total sugar 2∶1, sugar and fructose syrup 1∶1, gels additives 1.4%, citric acid additives 0.9%. Determining to dry in 60℃for 7 h, celery fruit cake has a good color, unique flavor and nice elasticity.