秋葵复合果糕的研制
|
摘要
以秋葵、苹果、山楂为主要原料,通过感官评价和正交试验优化秋葵复合果糕的配方参数和工艺参数。结果表明,秋葵复合果糕的最佳配方参数为:秋葵添加量为25 g、苹果和山楂总添加量为20 g、蔗糖添加量为40 g、复合胶用量为1.6 g,工艺参数为:倒盘冷却温度42℃、烘制温度52℃、烘制时间18 h。
Okra,apple and hawthorn were selected as main raw material for development of the composite fruit cake,the optimum formulation and process condition for the composite fruit cake were discussed by sensory evaluation and orthogonal test. The results showed that the optimum formulation were as follows:okra 25 g,apple and hawthorn 20 g,sucrose 40 g and gelling agents 1.6 g. The optimum process parameters were as follows:cooling temperature 42 ℃,baking temperature 52 ℃,and baking time 18 h.
Okra,apple and hawthorn were selected as main raw material for development of the composite fruit cake,the optimum formulation and process condition for the composite fruit cake were discussed by sensory evaluation and orthogonal test. The results showed that the optimum formulation were as follows:okra 25 g,apple and hawthorn 20 g,sucrose 40 g and gelling agents 1.6 g. The optimum process parameters were as follows:cooling temperature 42 ℃,baking temperature 52 ℃,and baking time 18 h.
引文
[1]陈思远,赵文若,李银范,等.三个黄秋葵品种开花结果生物学性状的调查[J].吉林蔬菜,2005(4):40-42
[2]孙元琳,汤坚.果胶类多糖的研究进展[J].食品与机械,2004,20(6):60-63
[3]董彩文,刘长虹.黄秋葵食用胶的制备及应用研究进展[J].安徽农业科学,2008,36(13):5687-5688
[4]FEKADU G H,DESSE H G,FEKADU B,et al.Proximate,mineral,and antinutrient compositions of indigenous Okra(Abelmoschus esculentus)pod accessions:implications for mineral bioavailability:[J].Food Science&Nutrition,2016,4(2):223-233
[5]李益恩,何林富,游敬刚,等.黄秋葵酸奶的研制[J].食品与发酵科技,2012,48(2):82-85
[6]SENGKHAMPARN N,SAGIS L M C,VRIES R D,et al.Physicochemical properties of pectins from okra(Abelmoschus esculentus(L.)Moench)[J].Food Hydrocolloids,2010,24(1):35-41
[7]ROMANCHIK CERPOVICZ J E,COSTANTINO ACGUNN L H.Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert[J].Journal of the American Dietetic Association,2006,106(4):594-597
[8]MOHAMMADI H,KAMKAR A,MISAGHI A.Nanocomposite films based on CMC,okra mucilage and ZnO nanoparticles:Physico mechanical and antibacterial properties[J].Carbohydrate Polymers,2018,181:351-357
[9]SABITHA V,RAMACHANDRAN S,NAVEEN K R,et al.Antidiabetic and antihyperlipidemic potential of Abelmoschus esculentus(L.)Moench.in streptozotocin-induced diabetic rats.[J].Journal of Pharmacy&Bioallied Sciences,2011,3(3):397-402
[10]LIU I M,TZENG T F,LIOU S S.Abelmoschus moschatus(Malvaceae),an aromatic plant,suitable for medical or food uses to improve insulin sensitivity.[J].Phytotherapy Research,2010,24(2):233-239
[11]宫慧慧,于倩,王恩军,等.黄秋葵的应用价值和产业化开发前景[J].山东农业科学,2013,45(10):131-134
[12]罗成.凤梨南瓜果糕的研制[J].食品与发酵科技,2011,47(4):93-97
[13]马亮,王腊梅,李琼,等.刺槐花复合果糕的研制[J].食品工业,2013(6):1-4
[14]范林林,李萌萌,冯叙桥,等.壳聚糖涂膜对鲜切苹果贮藏品质的影响[J].食品科学,2014,35(22):350-355
[15]陈艳,冉旭.紫薯果糕的研制[J].食品工业,2011(8):62-64
[16]孔硕,刘芳,刘娥.短梗五加复合果糕配方研究[J].食品研究与开发,2017,38(3):106-108
[17]畅阳.番石榴红枣果糕的工艺研制[J].食品安全导刊,2018(3):119-119
[2]孙元琳,汤坚.果胶类多糖的研究进展[J].食品与机械,2004,20(6):60-63
[3]董彩文,刘长虹.黄秋葵食用胶的制备及应用研究进展[J].安徽农业科学,2008,36(13):5687-5688
[4]FEKADU G H,DESSE H G,FEKADU B,et al.Proximate,mineral,and antinutrient compositions of indigenous Okra(Abelmoschus esculentus)pod accessions:implications for mineral bioavailability:[J].Food Science&Nutrition,2016,4(2):223-233
[5]李益恩,何林富,游敬刚,等.黄秋葵酸奶的研制[J].食品与发酵科技,2012,48(2):82-85
[6]SENGKHAMPARN N,SAGIS L M C,VRIES R D,et al.Physicochemical properties of pectins from okra(Abelmoschus esculentus(L.)Moench)[J].Food Hydrocolloids,2010,24(1):35-41
[7]ROMANCHIK CERPOVICZ J E,COSTANTINO ACGUNN L H.Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert[J].Journal of the American Dietetic Association,2006,106(4):594-597
[8]MOHAMMADI H,KAMKAR A,MISAGHI A.Nanocomposite films based on CMC,okra mucilage and ZnO nanoparticles:Physico mechanical and antibacterial properties[J].Carbohydrate Polymers,2018,181:351-357
[9]SABITHA V,RAMACHANDRAN S,NAVEEN K R,et al.Antidiabetic and antihyperlipidemic potential of Abelmoschus esculentus(L.)Moench.in streptozotocin-induced diabetic rats.[J].Journal of Pharmacy&Bioallied Sciences,2011,3(3):397-402
[10]LIU I M,TZENG T F,LIOU S S.Abelmoschus moschatus(Malvaceae),an aromatic plant,suitable for medical or food uses to improve insulin sensitivity.[J].Phytotherapy Research,2010,24(2):233-239
[11]宫慧慧,于倩,王恩军,等.黄秋葵的应用价值和产业化开发前景[J].山东农业科学,2013,45(10):131-134
[12]罗成.凤梨南瓜果糕的研制[J].食品与发酵科技,2011,47(4):93-97
[13]马亮,王腊梅,李琼,等.刺槐花复合果糕的研制[J].食品工业,2013(6):1-4
[14]范林林,李萌萌,冯叙桥,等.壳聚糖涂膜对鲜切苹果贮藏品质的影响[J].食品科学,2014,35(22):350-355
[15]陈艳,冉旭.紫薯果糕的研制[J].食品工业,2011(8):62-64
[16]孔硕,刘芳,刘娥.短梗五加复合果糕配方研究[J].食品研究与开发,2017,38(3):106-108
[17]畅阳.番石榴红枣果糕的工艺研制[J].食品安全导刊,2018(3):119-119