WANG Yu-min.The Development of Pumpkin Sweetend Roll[J].Northern Horticulture,2012,36(01):148-150.
南 瓜 卷 的 研 制
- Title:
- The Development of Pumpkin Sweetend Roll
- 文章编号:
- 1001-0009(2012)01-0148-03
- Keywords:
- pumpkin; sweetend roll; bark technological; parameter
- 分类号:
- TS 255.3
- 文献标志码:
- A
- 摘要:
- 以南瓜为原料，研究优化了南瓜果丹皮的工艺参数。结果表明：在护色剂柠檬酸钠的添加量为南瓜质量分数的0.2%，铺板厚度为1.5 cm，烘干时间为8 h条件下，最佳工艺参数为砂糖的添加量为南瓜质量分数的40%，恩普特卡拉胶的添加量为南瓜质量分数的0.6%，柠檬酸的添加量为南瓜质量分数的0.2%。得到的最终产品酸甜可口，其总糖量为60%～68.5%，总酸为0.2%～0.3%,含水量为31.5%～39.8%，符合国家对此类产品的规定理化指标、大肠杆菌菌群微生物指标。
- Abstract:
- With pumpkin as raw material, studied and optimized process parameter of pumpkin sweetend roll.The results showed that color protection agent in the dosage of 0.2% sodium citrate concentration of the pumpkin, plank thickness of 1.5 cm, drying time of 6～8 h, the optimal process parameters for the 40% sugar , empt 0.6% carrageenan, citric acid 0.2%. The final products were tasty and the total sugar content of 60% to 68.5%, total acid was 0.2%～0.3%, moisture content was 31.5%～39.8%, consistent with the physical and chemical products index, microbial indicators of E. colibacteria.
参考文献/References:
[1]张先,张英祺,赵金伟,等.香菇番茄果丹皮的研制[J].食用菌报,2010(2):1-2.
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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。