摘要
本试验以山楂、苹果、酸枣为原料研制复合山楂果冻.旨在研究原料配方及主要加工技术。试验中应用了正交试验设计,并利用模糊数学进行统计分析。结果表明,加工复合山楂果冻.最佳原果汁配方是山楂汁60％,苹果汁20％,酸枣汁20％.按该原果汁配方加工复合山楂果冻,最佳加工技术组合为:原汁可溶性固形物含量9％,pH值3.0.加糖量为原汁重量的60％,浓缩终点为可溶性固形物含量达67％.加工出的复合山楂果冻外观质量好,风味佳.是一种未加任何食品添加剂的纯复合果冻。
In order to make up a prescription and main processing technique, the experiment of making of compound haw jelly was done with haw, apple and wild jujube as experiment material. In the experiment,orthogonal design was used and statistics analysis was done by means of the vague mathmatics. The result showed that the optimum prescription of raw fruit juice was 60% of haw juice,20% of apple juice and 20% of wild jujube juice . According to the prescription,the optimum technique combination was 9% of soluble solid body in raw juice,3. 0 of pH,60% of adding sugur of raw juice weight and 67% of soluble solid body in the dencing end. Based on the technique,the better apperance and taste compound haw jelly was obtained withoat any food additive.
出处
《河南职业技术师范学院学报》
1993年第1期61-64,15,共5页
Journal of Henan Vocation-Technical Teachers College
关键词
复合山楂果冻
模糊数学
山楂
苹果
compound haw jelly,processing technique,vague mathmatics
