【摘要】 以胡萝卜为原料,添加果葡糖浆、复合胶、柠檬酸加工成胡萝卜果粒果糕,并对加工过程中的关键工艺进行了探讨。结果表明,胡萝卜果浆用质量分数0.3%VC与柠檬酸复合护色15min效果良好,复合胶为卡拉胶-魔芋胶-琼脂(1.2:0.7:0.6,m/m),确定了产品的最佳配方为,胡萝卜果浆50%、果葡糖浆40%、复合胶2.5%、柠檬酸1.5%。产品熬煮温度100～105℃,保持15min。烘烤温度45～50℃、时间24～26h,产品含水量18%～20%。环境温度25～30℃、相对湿度60%～65%条件下避光贮存,保质期为180d。产品橙红透明,酸甜适口,韧性、弹性和咬劲俱佳。更多还原

【Abstract】 Carrot fruitcake was prepared by using carrot as raw material and glucose-fructose syrup,compound glue and citric acid as additives,and key factors of the processing were investigated. The results showed that the preferable color maintenance for carrot syrup can be achieved with mixed solution containing vitamin C (0.1%,W/W) and citric acid (0.2%,W/W),the compound glue is composed of cara glue,magic taro glue and agar in mass ratio of 1.2:0.7:0.6,and the optimum recipe is as follows: carrot syrup 50%,glucose-fructose syrup 40%,the compound glue 2.5%,1.5% citric acid 1.5%. Then the product can be obtained by heating mixture at 100 to 105 ℃ for 15 min and baking at 45 to 50 ℃ for 24 to 26 h. The moisture content of the final product is 18% to 20%,and it can be avoid-light stored for 180 days under ambient temperature 25～30℃ and relative humidity 60% to 65%. According to the above technology,carrot fruitcake is an orange-red,transparent,toughness,sweet-sour,palatable fruit and vegetable product.更多还原