LI Sheng-min,WANG Yong-hong,WANG Guang-yao.Development of Mushrooms the Hawthorn Composite Sweetend Roll[J].Northern Horticulture,2012,36(21):126-128.
香菇山楂复合果丹皮的研制
- Title:
- Development of Mushrooms the Hawthorn Composite Sweetend Roll
- 文章编号:
- 1001-0009（2012）21-0126-03
- Keywords:
- hawthorn; mushrooms; sweetend roll; technological process
- 分类号:
- TS 255.41
- 文献标志码:
- B
- 摘要:
- 以山楂为主要原料，通过调节香菇粉、山楂、白砂糖与柠檬酸的量研制出优质的具有香菇口味的复合果丹皮，采用正交实验设计对香菇山楂复合果丹皮的配方进行优化。结果表明：香菇山楂复合果丹皮的最佳配方为山楂76.2%、香菇粉4.6%、白砂糖19.1%、柠檬酸0.1%，其口味酸甜适中、口感细腻。
- Abstract:
- Using hawthorn as the main raw materials,through regulating the content of mushroom powder，white sugar and citric acid，the sweetend roll with the flavor of mushroom were developed.With single factor and orthogonal test which was used to optimize the formulation of mushroom haw compound sweetend roll.The results showed that the optimal formula of hawthorn sweetend roll was hawthorn 76.2%，mushroom powder 4.6%，sugar 19.1%，citricacid 0.10%.Thus，sweetend roll which has been developed had moderate sweet and sour and delicate taste of candied fruit.
参考文献/References:
[1]张先,张莹祺.香菇番茄复合果丹皮的研制[J].食用菌,2010(2):63-65. [2]李月梅.香菇的研究现状及发展前景[J].微生物学通报,2005(4):149-152. [3]刘春如,易诚.香菇的营养价值和药用价值[J].中国林副特产,2002,60(2):52-53. [4]张怀礼.山楂果丹皮的制作[J].专业户,2003(1):34.
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备注/Memo
第一作者简介：李盛旻（1972-），男，硕士，农艺师，现主要从事农民培训及科教兴农工作。E-mail：jllsm_123@163.com.