摘要
该研究以番木瓜为主要原料,分析了椰香番木瓜罐头罐液配比工艺中椰粉、白砂糖、柠檬酸添加量,在单因素试验的基础上进行正交试验,通过风味、组织形态及色泽等指标进行感官评价。结果表明,选用椰子粉1.5%,白砂糖8%,柠檬酸0.08%的罐液配比可以得到品质良好的椰香番木瓜罐头。
Papayas were used to make preserved fruit, and the coconut powder, sugar and citric acid were evaluated in coconut papaya canned material and liquid proportioning process, through the orthogonal experiment and the index including the flavor, morphology and color index.The results showed that the good quality of canned coconut papaya was determined from coconut flour 1.5%, sugar 8% and citric acid 0.08%.
出处
《安徽农学通报》
2017年第14期136-138,共3页
Anhui Agricultural Science Bulletin
基金
亚热带农业产业专业群项目(桂教高教[2015]41号66)
关键词
番木瓜
椰粉
罐液配比
感官评价
Papaya
Coconut powder
Liquid ratio
Sensory evaluation
