摘要
为优化山茱萸营养枣片的配方工艺,以山茱萸、红枣为主要原料,经过调配、打浆、熬制、烘干、切片等步骤,制备山茱萸营养枣片。以山茱萸营养枣片的质构和感官评分为指标,通过单因素试验和正交试验,确定山茱萸营养枣片的最佳配方:红枣100 g、山茱萸16.7 g、淀粉5.0 g、柠檬酸0.6 g和白砂糖25 g。在此条件下,山茱萸营养枣片风味独特、酸甜可口、软硬适中,感官评分达到92.63分,与市售红枣枣片的质构特性及感官评分相近,具有一定的市场接受度。
In order to optimize the formula of nutritive Cornus officinalis jujube slices,Cornus officinalis and jujube were used as main raw materials to prepare composite Cornus officinalis jujube slices through the steps of blending,beating,boiling,drying and slicing.With the texture and sensory score as the indexes,the optimum formula parameters of composite Cornus officinalis jujube slices were determined through single factor test and orthogonal optimization test.The optimal formula was showed as follows:jujube 100 g,Cornus officinalis 16.7 g,starch 5.0 g,citric acid 0.6 g and refined cane sugar 25 g.The prepared composite Cornus officinalis jujube slices had unique flavor,sweet and sour taste and moderate hardness,and the sensory score was 92.63,which was similar to the texture characteristics and sensory score of the commercial jujube slices.The results showed that the optimized nutritive Cornus officinalis jujube slices had a certain market acceptance.
作者
王安建
高帅平
崔国梅
李顺峰
魏书信
田广瑞
刘丽娜
许方方
WANG Anjian;GAO Shuaiping;CUI Guomei;LI Shunfeng;WEI Shuxin;TIAN Guangrui;LIU Lina;XU Fangfang(Institute of Agro-products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China)
出处
《河南农业科学》
北大核心
2022年第8期166-173,共8页
Journal of Henan Agricultural Sciences
基金
河南省科技攻关项目(212102110199,202102110207,202102110205)。
关键词
山茱萸
枣片
配方
质构
感官评价
Cornus officinalis
Jujube slices
Formula
Texture
Sensory evaluation
