【作者】 李雁； 吴青； 朱博通； 张惠君； 李征； 许文玲；

【Author】 Li Yan, Wu Qing, Zhu Botong, Zhang Huijun, Li Zheng, Xu Wenling (College of Food Science, South China Agricultural University,Guangzhou 510642,China)

【机构】 华南农业大学食品学院；

【摘要】 话梅以青梅为原料加工而成,具有开胃怡神、生津止渴之功效,但其产品多呈整粒状,较酸,特别不宜于中、老年及幼儿消费者食用。本论文以话梅为原料,通过比较试验、正交试验和感官评定等方法,对凝胶剂的配比、话梅果糕的配方、风味调节、干燥等工艺条件进行了探索。试验结果表明:魔芋-卡拉复合胶凝剂的最适比例为3:2;话梅果糕的最佳配方为话梅浆19%,葡萄糖11.9%,蔗糖11.9%,魔芋胶0.57%,卡拉胶0.38%,柠檬酸0.71%,氯化钠0.47%,氯化钾0.095%;最佳干燥条件是60℃下干燥15h左右,使话梅糕的水分含量控制在21.5%之间。所制成的话梅糕色泽自然怡人、质地细腻、风味浓郁、酸甜可口、有咬劲不粘牙,老幼皆宜。更多还原

【Abstract】 Preserved sweetened plum,which is made of green plum, has the function of stimulating the appetite and satisfying people’s desire except that the products incline to sour taste, not suit the older and children groups. In this paper,the preserved sweetened plum being used as materials, the proportion of blended gum, the ingredients, the flavor regulation, the drying conditions of fruit pudding and so on were studied by comparison experiment, orthogonal design test and sensory evaluation method. The results were showed that: the optimal ratio of the mixed jelling agent (konjak-carrageenan ) was 3:2; the best ingredients of the preserved sweetened plum pudding: was that plum syrup 19%, glucose 11.9%, cane sugar11.9%, konjak flour 0.57%, carrageenan 0.38%, citric acid 0.71%, sodium chloride 0.47% and potassium chloride 0.095%; the optimum drying condition was 60℃ for about 15 hours, so that the moisture content of the pudding could be controlled around 21.5%.The pudding product has pleasant color and natural luster, nice texture, delicious flavor, proper sour and sweet taste, and chewy without stickiness so that it has a potential market for older and children.更多还原