摘要
本文以苹果、甜橙、胡萝卜、糯米和海藻糖为原料,在单因素试验的基础上利用正交试验优化冻干苹果复合果蔬块的工艺。结果表明,先按照苹果甜橙比例1:0.6、苹果胡萝卜比例1:0.4制成果蔬混合物,当果蔬混合物添加量为92%,海藻糖添加量为4%,糯米添加量为4%时,制得的产品感官评分92.9,硬度3 125 g,产品呈现良好的品质和口感。
Using apple,orange,carrot,glutinous rice and trehalose as raw materials,based on the single factor experiment,the process of freeze-drying apple compound fruit and vegetable block was optimized by orthogonal experiments.The results showed that the mixture of fruits and vegetables was made according to the ratio of apple to orange 1∶0.6,and the ratio of apple to carrot 1∶0.4.Moreover,when the addition of fruit and vegetable mixture 92%,the addition of trehalose was 4%,and the addition of glutinous rice was 4%,the sensory score of the prepared products was 92.9,the hardness was 3125 g.In short,the products of freeze drying of selected fruits and vegetables presented good quality and taste.
作者
遇艳萍
罗华丽
刘鹏莉
陈英乡
孙美琦
邹晓宇
YU Yanping;LUO Huali;LIU Pengli;CHEN Yingxiang;SUN Meiqi;ZOU Xiaoyu(Yantai Vocational College,Yantai 264670,China;Nestle China PID,Beijing 100102,China;Weihai Education and Teaching Research Institute,Weihai 264200,China)
出处
《中国果菜》
2023年第4期7-12,共6页
China Fruit & Vegetable
基金
烟台职业学院2022年横向课题(HX202239、HX202237)。
关键词
苹果
甜橙
胡萝卜
糯米
真空冷冻干燥
感官评价
Apple
orange
carrot
glutinous rice
vacuum freeze-drying technology
sensory score
