食品工业科技2012，Vol.33Issue(5)：289-291,343,4.
长白山区刺五加果糕的配方及工艺研究
Study on recipe and technology of Changbai mountain Acanthopanax fruit cake
摘要
Abstract
The process of Acanthopanax fruit cake recipe was studied by orthogonal test of the factors on sugar-acid ratio,gelling agent,temperature and so on.The results showed that the optimum recipe of production were as follows：The volume of white granulated sugar reached 37.9%,citric acid 2.95%,xanthan 2.1%,sodium alginate 2.1%,agar 1.58%.Meanwhile,the thermal insulation test results showed that the main microbial contamination of products was the Alternaria and Aspergillus flavus,and the sterilization method was microwave sterilization.关键词
刺五加/果糕/配方Key words
Acanthopanax/fruit cake/recipe分类
轻工纺织引用本文复制引用
何文兵,徐晶,邵信儒,刘雪莲,李冬梅..长白山区刺五加果糕的配方及工艺研究[J].食品工业科技,2012,33(5):289-291,343,4.基金项目
吉林省教育厅资助项目 （）
