摘要
以干黄精为原料,采用传统的糖渍工艺研制糖渍黄精,再结合牛轧糖的制备工艺,将糖渍黄精与黄油、棉花糖和乳酪粉等辅料混合,研制黄精休闲果脯。基于感官评定和质构特性、水分质量分数等指标,通过单因素实验和正交实验,确定黄精休闲果脯的最佳生产工艺条件及产品配方。结果表明:糖渍黄精制备的最佳制作工艺为干黄精预煮1.5 h,糖液以蔗糖与麦芽糖浆质量比为3∶2、柠檬酸添加量为0.2%配制,第1次糖渍采用的糖液糖度为35%,糖渍24 h,第2次糖渍采用糖液糖度为50%,糖渍24 h,捞出沥干后,70℃下烘干5 h。黄精休闲果脯的较优配方为每100 g糖渍黄精制备黄精休闲果脯需棉花糖60 g、黄油15 g、乳酪粉30 g。
In this experiment,dried Polygonatum was used as the raw material.First,the traditional candied process was used to prepare the the preserved fruit of Polygonatum.Then combined with the preparation process of nougat,the preserved fruit was mixed with butter,marshmallow,cheese powder and other auxiliary materials to obtain the Polygonatum leisure preserved fruit.Based on sensory evaluation,texture characteristics,moisture content and other indicators,the best production process conditions and product formula of Polygonatum leisure preserved fruit were determined through single factor test and orthogonal test.The results show that the keys to the optimal production process of Polygonatum prserved fruit is 1.5 h to precook for dry Polygonatum,preparat the sugar solution with a mass ratio of sucrose and maltose syrup of 3∶2,and 0.2% citric acid,the first sugaring for 24 h in a sugar solution with 35% sugar concentration,the second sugaring for 24 h in a sugar solution with 50% sugar concentration,and dry at 70 ℃ for 5 h.The optimal formula of Polygonatum leisure preserved fruit is:100 g of Polygonatum preserved fruit mixtured with 60 g of marshmallow,15 g of butter and 30 g of cheese powder to prepare Polygonatum leisure preserved fruit.
作者
俞根荣
周滢
冯思敏
YU Genrong;ZHOU Ying;FENG Simin(Hangzhou Meiyuan Food Co.,Ltd.,Hangzhou 311106,China;College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China)
出处
《发酵科技通讯》
CAS
2022年第2期86-93,共8页
Bulletin of Fermentation Science and Technology
关键词
黄精
果脯
休闲食品
Polygonatum
preserved fruit
leisure food
