摘要
以山楂为主要原料,通过调节香菇粉、山楂、白砂糖与柠檬酸的量研制出优质的具有香菇口味的复合果丹皮,采用正交实验设计对香菇山楂复合果丹皮的配方进行优化。结果表明:香菇山楂复合果丹皮的最佳配方为山楂76.2%、香菇粉4.6%、白砂糖19.1%、柠檬酸0.1%,其口味酸甜适中、口感细腻。
Using hawthorn as the main raw materials,through regulating the content of mushroom powder,white sugar and citric acid,the sweetend roll with the flavor of mushroom were developed.With single factor and orthogonal test which was used to optimize the formulation of mushroom haw compound sweetend roll.The results showed that the optimal formula of hawthorn sweetend roll was hawthorn 76.2%,mushroom powder 4.6%,sugar 19.1%,citricacid 0.10%.Thus,sweetend roll which has been developed had moderate sweet and sour and delicate taste of candied fruit.
出处
《北方园艺》
CAS
北大核心
2012年第21期126-128,共3页
Northern Horticulture
关键词
山楂
香菇
果丹皮
工艺流程
hawthorn
mushrooms
sweetend roll
technological process
