[1]兰影杰.南瓜糕的研制[J].北方园艺,2012,36(08):170-172.
LAN Ying-jie.Development of Pumpkin Pudding[J].Northern Horticulture,2012,36(08):170-172.
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LAN Ying-jie.Development of Pumpkin Pudding[J].Northern Horticulture,2012,36(08):170-172.
南瓜糕的研制
《北方园艺》[ISSN:1001-0009/CN:23-1247/S]
卷:
第36卷
期数:
2012年08期
页码:
170-172
栏目:
出版日期:
2012-08-16
- Title:
- Development of Pumpkin Pudding
- 文章编号:
- 1001-0009(2012)08-0170-03
- Keywords:
- pumpkin pudding; preparation; process
- 分类号:
- TS 255.3
- 文献标志码:
- A
- 摘要:
- 研究了南瓜糕适宜的配方和生产工艺条件，并对产品的质量及卫生指标进行检测。结果表明：南瓜浆料的颗粒直径小于100 μm，才能得到组织细腻的南瓜糕。pH为3.0时南瓜糕的凝胶效果较好。无糖南瓜糕的配制中最佳配方为：南瓜浆料∶木糖醇∶卡拉胶的比例为60∶40∶1；含糖南瓜糕的最佳配方为：南瓜浆料∶蔗糖∶卡拉胶比例为70∶15∶7.5。浓缩终点一般是可溶性固形物含量达到45%。最终得到的产品具有南瓜糕正常的色泽、气味和滋味，无异味，理化指标和微生物指标也符合相应国家标准。
- Abstract:
- The formulation and process conditions for the pumpkin pudding were studied，and the product quality and hygiene index were determined.The results showed that the size of the particle diameter pumpkin 100 μm could obtain the pumpkin pudding and organization.pH 3.0 was good for the pumpkin pudding gel，the best formular for sugar-free pumpkin pudding preparation was pumpkin size∶xylitol∶carrageenan ratio for 60∶40∶1.The best formulation for sugar pumpkin pudding preparation was pumpkin∶sugar：carrageenan ratio was 70∶15∶7.5 Enrichment end was generally soluble solids content to 45%.Through the experiments of the final product conforms to the national standard.Pumpkin pudding with normal color，smell and taste，no odor，physical and chemical index and microbiology indicators also complied with the standards.
参考文献/References:
[1]董秀珍.南瓜特性与种类述略[J].北方园艺,1997(2):35-37.[2]张洪文.南瓜的利用[J].北方园艺,2001,76(1):37-39.[3]王萍,赵清岩.南瓜的营养成分药用价值及开发利用[J].长江蔬菜,1998,34(7):78-79.[4]云文.南瓜的营养及药用保健作用[J].北方园艺,2000(1):218-220.[5]熊涛,万东满,曾哲灵,等.无糖南瓜糕的研制[J].北京：中国轻工业出版社，2006,127(9):87-91.
备注/Memo
作者简介：兰影杰（1970-），女,本科，实验师，现主要从事实验教学研究与管理工作。收稿日期：2012-01-10
更新日期/Last Update:
2014-08-31