桑葚果糕配方及加工工艺优化

以桑葚为原料,感官评分和总花色苷含量为指标,通过正交试验对桑葚果糕配方及加工工艺进行优化,同时进一步对桑葚果糕成品的微生物及理化指标进行检测。结果表明,桑葚果糕胶凝剂选用二元复配胶凝剂,其中黄原胶和琼脂复配成型性和韧劲最好,最优配方为:采用黄原胶-琼脂复配(质量比1.5:1),以浓度40%的桑葚果浆为基质,胶凝剂、蔗糖、麦芽糊精、柠檬酸添加量分别为基质质量的3%、35%、35%、1.5%。最佳加工工艺配方为:注模厚度1.3 cm、烘烤温度60℃、翻面时间17 h、烘烤时间23 h。所得桑果糕呈紫红色,风味独特,酸甜适中,总花色苷含量(1.52±0.003)mg/g。经检测,桑葚果糕各项微生物指标均符合GB/T 10782-2006果糕类国家标准要求。

Formulation and Processing Technology Optimization of Mulberry Cake

Taking mulberry as raw material,sensory evaluation and total anthocyanin contents as index,the formula and processing technology of mulberry cake were optimized by orthogonal experiment. The microbial indicators and physical and chemical quality attributes of mulberry cake were further detected. The results showed that the binary compound gelling agents of mulberry cake were preferred,among which the combination of thexanthan gum and agar had the best formability and toughness. The optimized formula was as follows:The mass ratio of xanthan gum to agar was 1.5:1,the combined gelling agent,sucrose,maltodextrin and citric acid were added as 3%,35%,35% and 1.5% based on the 40% mulberry pulp,respectively. The best processing procedures was injection mold thickness 1.3 cm,baking temperature 60℃,turning time 17h,baking time 23 h. The mulberry cake was purple-red in color,unique in flavor,and moderate in acidity and sweetness,with a total anthocyanin contents of(1.52±0.003) mg/g. After testing,all microbial indicators of mulberry cake met the national standard requirements of GB/T 10782-2006.