WANG Yu-min.Research on Crispy Pumpkin Piece[J].Northern Horticulture,2012,36(03):154-156.
香脆南瓜条的研制
- Title:
- Research on Crispy Pumpkin Piece
- 文章编号:
- 1001-0009(2012)03-0154-03
- Keywords:
- pumpkin; pumpkin piece; technological process; process parameters
- 分类号:
- TS 255.5
- 文献标志码:
- A
- 摘要:
- 以南瓜为主要原料，通过感官评定的方法，研究蒸煮时间、糖浸液浓度、烘烤温度及时间对香脆南瓜条风味的影响。结果表明：经过去皮去瓤处理，切成条的南瓜经护色、硬化处理,放入55℃烘箱中24 h后，蒸煮5 min，在15%的蔗糖溶液中煮沸，糖浸24 h，取出后清水洗去表面糖液，放入120℃的烤箱中，烘烤60 min后制得的产品品质最佳。该产品成本低、易加工、口感好、耐储存，预期其有较好的市场前景。
- Abstract:
- With the pumpkin as the main raw material，through the sensory evaluation method, cooking time，the concentration of sugar extract，baking temperature and time on the impact of crispy flavor of pumpkin were studied.The results showed that pumpkins pieces after coloring and hardening through skin stuffed inside got rid of，in the 55℃ oven 24 hour，cooking for 5 minutes，in the process of leaching for 15% in sucrose solution for 24 h，after removing the surface sugar with water，in the 120℃ baking for 60 min reached the most reasonable product with low cost，easy processing，good taste，resistance to storage，expected to had good market prospects.
参考文献/References:
[1]赵玉安,王惹瑜,曹辉.南瓜的营养价值和功能特性[J].食品研究与开发,2004,25(2):95-97.
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备注/Memo
作者简介：王玉敏（1969-），女，辽宁阜新人，硕士，讲师，现从事生物学教学与农产品开发方面的研究工作。E-mail:wangyumin2969@126.com。