农产品加工(上半月)
農產品加工(上半月)
농산품가공(상반월)
Academic Periodical of Farm Products Processing
2015年
3期
34-36
,共3页
燕麦%草莓%即食果片
燕麥%草莓%即食果片
연맥%초매%즉식과편
oat%strawberry%instant fruit slice
以燕麦粉、草莓为原料,白砂糖、果胶和柠檬酸为辅料,加工制作燕麦草莓复合即食果片。结果表明,燕麦粉草莓复合即食果片的配方影响因素为柠檬酸>燕麦粉草莓比例>果胶>白砂糖。其最佳工艺配方是果胶2 g,白砂糖40 g,柠檬酸0.5 g,燕麦粉和草莓的比例为1∶2(50 g∶100 g)。所制成的复合即食果片色泽鲜亮、口感细腻、酸甜适中、香味醇厚、软硬适中。
以燕麥粉、草莓為原料,白砂糖、果膠和檸檬痠為輔料,加工製作燕麥草莓複閤即食果片。結果錶明,燕麥粉草莓複閤即食果片的配方影響因素為檸檬痠>燕麥粉草莓比例>果膠>白砂糖。其最佳工藝配方是果膠2 g,白砂糖40 g,檸檬痠0.5 g,燕麥粉和草莓的比例為1∶2(50 g∶100 g)。所製成的複閤即食果片色澤鮮亮、口感細膩、痠甜適中、香味醇厚、軟硬適中。
이연맥분、초매위원료,백사당、과효화저몽산위보료,가공제작연맥초매복합즉식과편。결과표명,연맥분초매복합즉식과편적배방영향인소위저몽산>연맥분초매비례>과효>백사당。기최가공예배방시과효2 g,백사당40 g,저몽산0.5 g,연맥분화초매적비례위1∶2(50 g∶100 g)。소제성적복합즉식과편색택선량、구감세니、산첨괄중、향미순후、연경괄중。
Oat flour and strawberry are used as main raw material,and white sugar,pectin and citric acid are used as adjuvant material for preparing instant fruit slice. The result show that the influences of ingredients on instant fruit slice decreases with the order of citric acid,the ratio of oat flour and strawberry,pectin and white sugar. The optimum formula is pectin 2 g,sugar 40 g,citric acid 0.5 g,the ratio of oat flour and strawberry 1∶2(50 g∶100 g). And the obtained instant fruit slice is bright color,delicate taste and mellow flavor with moderate sweet and sour,soft and hard.