现代农业科技Issue(12)：150-153,4.DOI:10.3969/j.issn.1007-5739.2024.12.037
苹果-火龙果复合果丹皮加工工艺研究
Study on Processing Technology of Apple-Pitaya Compound Sweetened Roll
魏丽 1帕丽·毕山汗 2陈红梅 1刘静 1蔡俊玲1
作者信息
- 1. 石河子农业科学研究院,新疆石河子 832000
- 2. 奇台县农业技术推广中心,新疆奇台 831800
- 折叠
摘要
Abstract
In order to make full use of early-maturing and intolerant apple resources,apple was used as raw material and pitaya was used as auxiliary material to develop apple-pitaya compound sweetened roll,so as to increase output value-added and promote industrial development.Taking sensory evaluation as the index,this paper determined and optimized the processing technology by single factor test and orthogonal test.The optimal processing technology was as follows:addition amount of white sugar was 10%,the drying temperature was 70℃,the drying time was 11 h,and the thickness of the spread was 3 mm.Under this processing parameters,the sensory evaluation quality of apple-pitaya compound sweetened roll was the best.Its color was uniform and bright,the surface was smooth and flat,the taste is delicate and tough,non-sticky teeth,sweet and sour,and rich fruit flavor.关键词
苹果/火龙果/果丹皮/加工工艺/感官评价Key words
apple/pitaya/sweetened roll/processing technology/sensory evaluation分类
轻工纺织引用本文复制引用
魏丽,帕丽·毕山汗,陈红梅,刘静,蔡俊玲..苹果-火龙果复合果丹皮加工工艺研究[J].现代农业科技,2024,(12):150-153,4.
