摘要
以柿子、山楂为主要原料,研究柿子山楂片的制备工艺。确定最佳工艺参数为:柿子、山楂浆料添加比例2∶3,白砂糖、饴糖添加比例3∶2,混合原料的含糖量约40%,干燥温度80℃,所制得的柿子山楂片色泽鲜艳,成型性好,酸甜适口,是一种健康美味的休闲小食品。
Taking persimmon and hawthorn as the main materials, the process technology of persimmon and hawthorn jelly was studied. The parameters of the optimum processing technology were as follow, the ratio of persimmon and hawthorn was 2：3, the ratio of sugar and maltose was 3：2, the sugar content in the mixed material was about 40%, drying temperature was 80 ℃. The product had bright color and good formability, tasted sweet and sour properly, and was a healthy and delicious snack food.
出处
《保鲜与加工》
CAS
2013年第1期45-48,共4页
Storage and Process
基金
陕西教育学院科研基金项目(10KJ005)
关键词
柿子山楂片
制备工艺
感官品质
persimmon and hawthorn jelly
processing technology
sensory quality
