金银花酸角糕的研制
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摘要
以酸角、金银花为主要原料,添加蔗糖、麦芽糖、琼脂、果胶、卡拉胶、柠檬酸等辅料加工制成金银花酸角果糕,探讨了加工过程中的关键工艺步骤;采用单因素试验、正交试验和方差分析筛选最佳产品配方。产品配方为:酸角汁与金银花汁比为3∶1(质量比),蔗糖18%,麦芽糖1.00%,柠檬酸0.30%,琼脂0.90%,卡拉胶0.10%,果胶0.10%。
The main materials of tamarind,honeysuckle and accessories of sucrose,maltose,agar,pectin,carrageenan and citric acid were chosen for the development of Honeysuckle Tamairnd jelly. In the expriment,the key technology was also disscussed. Optimum formula of product was gained based on single factor experi ments,orthogonal experiments and variance analysis,which was 3 ∶ 1 of the ratio for tamarind juice to honeysuckle juice,18 % sucrose,1.00 % maltose,0.30 % citric acid,0.90 % agar,0.1 % carrageenan and 0.10 %pectin.
The main materials of tamarind,honeysuckle and accessories of sucrose,maltose,agar,pectin,carrageenan and citric acid were chosen for the development of Honeysuckle Tamairnd jelly. In the expriment,the key technology was also disscussed. Optimum formula of product was gained based on single factor experi ments,orthogonal experiments and variance analysis,which was 3 ∶ 1 of the ratio for tamarind juice to honeysuckle juice,18 % sucrose,1.00 % maltose,0.30 % citric acid,0.90 % agar,0.1 % carrageenan and 0.10 %pectin.
引文
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[2]王兵益,杨光映,李体初,等.酸角及3个甜角品种的果实形态特征及营养成分分析[J].云南大学学报,2014,36(2):294-298
[3]代建菊,袁理春,李茂富,等.酸角在食品上的应用研究概述[J].食品研究与开发,2015,16(6):17-20
[4]Shivshankar P,Syamala D.Evaluation of costimulatoryeffects of Tamarindus indica L.on MNU induced colonic cell pro-liferation[J].Food and Chemical Toxicology,2004,42(8):1237-1244
[5]王亚丹,杨建波,戴忠,等.中药金银花的研究进展[J].药物分析杂志,2014,34(11):1928-1935
[5]王芳,蒋跃平,王晓良,等.金银花的化学成分研究[J].中国中药杂志,2013,38(9):109-110
[6]国家药典委员会.中华人民共和国药典:1部[S].北京:中国医药科技出版社,2015:201
[7]Khandare A L,Rao G S.Effect of tamarind ingestion on fluoride excretion in humans[J].European Journal of Clinical Nutrition,2002,56(1):82-85
[8]邵金良,黎其万,刘宏程,等.酸角保健软糖的加工工艺技术研究[J].中国食品添加剂,2010(2):201-205
[9]柳雪姣,黄苇,黄玲芝.岭南特色果品风味果糕配方的研究[J].现代食品科技,2013,29(1):142-145
[10]王钦德,杨坚.食品试验设计与统计分析[M].北京:中国农业大学出版社,2009:253-274
[11]张克梅,李荣泽.生姜和金银花复合软糖的制备[J].食品科学,2006,27(10):661-664
[12]张智宏,程春生,覃宇悦,等.玫瑰花酸角汁复合饮料的制备[J].食品科技,2013,31(4):89-92