【摘要】 以宁夏红富士苹果为原料，通过单因素试验探讨苹果果丹皮的制作工艺与配方优化，确立了蔗糖、柠檬酸、果胶和植物油等关键辅料的最佳用量，采用正交试验进一步验证了配方的有效性，并对产品的水分含量、总糖、总酸、粗纤维及菌落总数等关键理化性质进行了分析。结果表明，制作苹果果丹皮的最佳工艺配方为每100 g果浆中添加30 g蔗糖、4.5 g柠檬酸、0.7 g果胶和0.5 g植物油，理化检验显示，在苹果果丹皮中，水分含量为16.5 g·100^-1·g^-1，总酸为1.95 g·kg^-1，总糖为28.8 g·100^-1·g^-1，粗纤维为0.08 g·100^-1·g^-1，菌落总数为23 CFU·g^-1，未检测出任何致病菌，各项理化指标均符合国家标准的要求。更多还原

【Abstract】 Taking Ningxia Red Fuji apples as raw materials, the production process and formula optimization of apple fruit leather were explored through single-factor experiments. The optimal dosages of key excipients such as sucrose, citric acid, pectin and vegetable oil were determined. The effectiveness of the formula was further verified by orthogonal methods. The key physicochemical properties of the product, such as moisture, total sugar, total acid, crude fiber content and total number of bacterial communities, were analyzed. The results showed that the optimal process formula for making apple fruit leather was to add 30 g of sucrose, 4.5 g of citric acid, 0.7 g of pectin and 0.5 g of vegetable oil to every 100 g of fruit pulp. Physical and chemical tests showed that in the apple fruit leather, the moisture content was 16.5 g·100^-1·g^-1, the total acid was 1.95 g·kg^-1, the total sugar was 28.8 g·100^-1·g^-1, the crude fiber was 0.08 g·100^-1·g^-1, the total colony count was 23 CFU·g^-1, and no pathogenic bacteria were detected. All physical and chemical indicators meet the requirements of national standards.更多还原