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试验以番石榴鲜果和干红枣为原料,采用单因素试验、正交试验和感官评分方法分析影响果糕品质的主要因素,得出果糕最优配方和工艺参数。通过魔芋胶、果胶、卡拉胶及三种胶凝剂复配使用效果对比,得出魔芋胶∶果胶∶卡拉胶比例2∶2∶1为最佳。最优工艺配方参数:番石榴浆和红枣浆配比为1∶1,白砂糖添加量为40 g,柠檬酸添加量为1.0g,复配胶的添加量为3 g。 相似文献
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以红枣、信阳毛尖茶叶为主要原料,研制出一种集营养、保健为一体的复合型茶饮料,以期为实际生产提供可靠的理论依据.以枣汁、茶汁、白砂糖、柠檬酸作为影响饮料感官特性的四大因素,设计正交试验,并进行分析.结果表明,枣汁100mL,茶汁20mL,蔗糖10g/100mL,柠檬酸0.15 g/100mL配比时枣茶饮料色泽风味最佳,组织形态浑浊均匀,稳定性好. 相似文献
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摘要:目的以药食两用的无核黄皮果为原料,研究无核黄皮果酱的最优配方。方法通过单因素试验分别考察糖、柠檬酸、果胶、果皮添加量对感官评分的影响。在单因素实验的基础上,进行正交实验,进一步研究糖、柠檬酸、果皮添加量这3个主要因素对感官评分的影响,以得到感评最佳的配方,并进行正交实验验证实验及相关理化指标的测定。结果无核黄皮果酱的最优配方为果皮添加量15%、糖添加量20%、柠檬酸添加量0.16%、果胶添加量为0.4%,以上均为质量比。 色差为60.13±0.66,可溶性固形物含量为(55.74±0.01)%,有效酸度为2.54±0.02,脱水率为0.00%。结论所制得的无核黄皮果酱酸中带甜,组织状态良好,保型性好,品质较好,为无核黄皮的进一步精深加工和果酱的研制提供参考和借鉴。 相似文献
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W. N. SAWAYA H. A. KHATCHADOURIAN W. M. SAFI H. M. AL-MUHAMMAD 《International Journal of Food Science & Technology》1983,18(2):183-193
Attempts were made to use prickly pear fruits, Opuntia ficus-indica , which are locally abundant and relatively inexpensive in the manufacturing of jam.
Physical characterization of the strained pulp showed a value of 14.2° Brix for total soluble solids (TSS), 14.5% total solids and a pH of 5.75. The acidity of the pulp as citric acid was 0.18%. Proximate analysis revealed low amounts of protein (0.21%) as Nx6.25, crude fat (0.12%), crude fibre (0.02%), ash (0.44%) and pectin (0.19%). All the sugars were present as reducing sugars (12.8%) and consisting mainly of glucose and fructose (60:40). Vitamin analysis showed only trace amount of vitamin A @-carotene) and 22.1 mg% of vitamin C. The pulp was rich in potassium, fair in calcium, magnesium and phosphorus and poor in sodium and iron.
Pilot plant studies on the manufacturing of the jam in conjunction with sensory evaluation of the final products showed that blanching in comparison to non-blanching resulted in no significant difference in the sensory quality of the jam. Citric acid and a combination of citric and tartaric acids (1 :l) wcrc preferred over several other natural acids used as acidifying agents. The addition of cloves, grapefruit, orange and almond flavours ranked best among several other flavours added in addition to the pulp containing 20% date paste. 相似文献
Physical characterization of the strained pulp showed a value of 14.2° Brix for total soluble solids (TSS), 14.5% total solids and a pH of 5.75. The acidity of the pulp as citric acid was 0.18%. Proximate analysis revealed low amounts of protein (0.21%) as Nx6.25, crude fat (0.12%), crude fibre (0.02%), ash (0.44%) and pectin (0.19%). All the sugars were present as reducing sugars (12.8%) and consisting mainly of glucose and fructose (60:40). Vitamin analysis showed only trace amount of vitamin A @-carotene) and 22.1 mg% of vitamin C. The pulp was rich in potassium, fair in calcium, magnesium and phosphorus and poor in sodium and iron.
Pilot plant studies on the manufacturing of the jam in conjunction with sensory evaluation of the final products showed that blanching in comparison to non-blanching resulted in no significant difference in the sensory quality of the jam. Citric acid and a combination of citric and tartaric acids (1 :l) wcrc preferred over several other natural acids used as acidifying agents. The addition of cloves, grapefruit, orange and almond flavours ranked best among several other flavours added in addition to the pulp containing 20% date paste. 相似文献
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该研究以柿子为主要原料,与椰浆粉、百香果果粉、金桔果粉按质量比2∶2∶1复配制成的混合果粉汁(浓度2%)进行混合,采用卡拉胶、魔芋胶复配作为凝胶剂,以感官评分作为评价指标,对柿浆与复合果粉汁比例、胶的复配比例及添加量、白砂糖添加量等因素及水平进行探究。通过单因素试验和响应面法分析,得出复合柿子果冻的最佳配方:柿浆与复合果粉汁比例为质量比6∶4,卡拉胶与魔芋胶的配比为质量比3∶1,复配胶添加总量为1.4%,混合果汁添加量为25%,白砂糖添加量为14%,柠檬酸添加量为0.13%。采用此配方制得的复合柿子果冻具有协调的宜人果香,酸甜适中,质地均匀有弹性。 相似文献
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