中国果菜
中國果菜
중국과채
CHINA FRUIT & VEGETABLE
2014年
8期
18-21
,共4页
大平顶枣%低糖%果丹皮%配方
大平頂棘%低糖%果丹皮%配方
대평정조%저당%과단피%배방
Dapingding jujube%low sugar%sweetend roll%formula
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。
院試驗以大平頂棘為主要原料，調節棘肉、複閤膠、高麥芽糖漿及檸檬痠的添加量研製齣瞭大棘低糖果丹皮，併採用正交實驗對配方進行優化。結果錶明，大棘低糖果丹皮的最佳配方為棘肉漿80.34%、複閤膠14.01%、高麥芽糖漿5.61%、檸檬痠0.04%，該產品具有濃鬱的棘香味，痠甜可口，可為大棘的綜閤利用提供一條新途徑。
원시험이대평정조위주요원료，조절조육、복합효、고맥아당장급저몽산적첨가량연제출료대조저당과단피，병채용정교실험대배방진행우화。결과표명，대조저당과단피적최가배방위조육장80.34%、복합효14.01%、고맥아당장5.61%、저몽산0.04%，해산품구유농욱적조향미，산첨가구，가위대조적종합이용제공일조신도경。
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.
