安徽农业科学2011，Vol.39Issue(13)：7695-7696,7698,3.
果蔬复合果丹皮的加工工艺研究
Study on the Preparation Technology of the Compound Sweetend Roll of Fruit and Vegetable
朱俊玲 1卢智2
作者信息
- 1. 山西农业大学食品科学与工程学院,山西晋中030801
- 2. 长治职业技术学院,山西长治046000
- 折叠
摘要
Abstract
[ Objective ] The deodorization technology of the kelp and the formula of compound sweetend roll were researched. [ Method ] The formula of compound sweetend roll, consisting of kelp, carrot and apple as major raw material, were experimented with orthogonal test and the green tea was used for its deodorization treatment. [ Result] The deodorization effect of kelp was good under the condition of the green tea with the concentration of 1.5％, soaking time of 10 minutes at 60 ℃. The optimum formula of the compound sweetend roll was as follows： the ratio of apple juice： kelp pulp： carrot pulp was 2∶ 1∶ 1, the adding amount of sugar was 30. 00％, citric acid was 0.90％, and then, it would be dried at 60 ℃ for 6. 0 hours after the preliminary product was treated with sodium alginate of 0. 10％. [ Conclusion ] Under the technology, the compound sweetend roll of fruit and vegetable was with the character of nice color, taste.关键词
海带/果丹皮/脱腥/加工工艺Key words
Kelp/ Sweetend roll/ Deodorization/ Process craft分类
农业科技引用本文复制引用
朱俊玲,卢智..果蔬复合果丹皮的加工工艺研究 [J].安徽农业科学,2011,39(13):7695-7696,7698,3.
