现代食品
現代食品
현대식품
Grain Distribution Technology
2015年
21期
62-66
,共5页
陈胜慧子%李小华%牛希跃
陳勝慧子%李小華%牛希躍
진성혜자%리소화%우희약
生姜%果脯%配方%工艺
生薑%果脯%配方%工藝
생강%과포%배방%공예
Ginger%Preserved fruit%Formula%Technology
本试验以生姜为原料，采用常温一次浸糖工艺制作生姜果脯。研究通过单因素试验和正交试验得到生姜果脯较优的配方和工艺，每100g生姜添加NaCl 5%，柠檬酸为0.1%，CaCl20.1%，烘烤温度55℃，白糖50%，制得的产品辣味较淡，色泽鲜艳，口感较好。
本試驗以生薑為原料，採用常溫一次浸糖工藝製作生薑果脯。研究通過單因素試驗和正交試驗得到生薑果脯較優的配方和工藝，每100g生薑添加NaCl 5%，檸檬痠為0.1%，CaCl20.1%，烘烤溫度55℃，白糖50%，製得的產品辣味較淡，色澤鮮豔，口感較好。
본시험이생강위원료，채용상온일차침당공예제작생강과포。연구통과단인소시험화정교시험득도생강과포교우적배방화공예，매100g생강첨가NaCl 5%，저몽산위0.1%，CaCl20.1%，홍고온도55℃，백당50%，제득적산품랄미교담，색택선염，구감교호。
This is trial of ginger candy as raw material, the use of once sugar cooking and manufacturing process of ginger preserved fruit. Research by single factor trials and orthogonal trial, the better formulation and process of candied ginger is NaCl 0.5%, citric acid 0.1%, CaCl2 0.1%,Baking temperature 55℃, the products are made spicy is light, bright color, good taste.
