CAJ | 학술논문

以杏为原料生产杏果糕，选用卡拉胶、果胶复配型胶凝剂，并确定了杏糕的最佳配方为：原杏果浆45%、麦芽糖浆30%、复合胶2.5%、蔗糖20%。杏糕的工艺参数为：熬煮温度为95~100℃，熬煮后可固含量为45%~50%，烘烤条件为第一阶段，65℃烘烤4h，第二阶段，50℃，正面干燥18h，反面干燥6h，所制得的杏果糕色泽金黄，表面光滑，富有弹性，柔韧、爽滑可口、风味浓厚。
이행위원료생산행과고，선용잡랍효、과효복배형효응제，병학정료행고적최가배방위：원행과장45%、맥아당장30%、복합효2.5%、자당20%。행고적공예삼수위：오자온도위95~100℃，오자후가고함량위45%~50%，홍고조건위제일계단，65℃홍고4h，제이계단，50℃，정면간조18h，반면간조6h，소제득적행과고색택금황，표면광활，부유탄성，유인、상활가구、풍미농후。
Apricot was chosen to prepare fruit jelly by pectin and carrageenan complex. The optimum conditions were as follows:the original apricot puree 45%, maltose syrup 30%, carrageenan and pectin (1:1) 2.5%, sugar 20%. Apricot jelly processing parameters were as follows:solids content of 45%to 50%at boiling temperature of 95~100℃;and the fruit jelly at 65℃baked for 4h in the first stage, as well as the second stage, the fruit jelly at 50℃was dried for 18h, then opposite dried for 6h. The fruit jelly was in golden color, smooth, flexible, slippery and delicious.