| 低热量型柚皮果糕的配方与干燥特性研究 |
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| 引用本文： | 陈平生,黎淑滢,王娟.低热量型柚皮果糕的配方与干燥特性研究[J].食品工业科技,2012(2):342-344,392. |
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| 作者姓名： | 陈平生 黎淑滢 王娟 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510640
2. 华南理工大学轻工与食品学院,广东广州510640／河南省食品工业科学研究所有限公司,河南郑州450053 |
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| 基金项目： | 粤港关键领域重点突破项目(2008A024200004,2008A024200003);国家星火计划项目(2007EA780005) |
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| 摘 要： | 研制以柚皮为主要原料的低热量型果糕,通过正交实验对其配方进行优化,得到最佳配方为:以柚皮重量为基准计,添加果胶10%,低聚果糖6%,低聚麦芽糖4%,柠檬酸1%,三氯蔗糖0.08%。通过干燥的单因素实验以及正交实验,得到其最佳干燥条件为干燥时间4h,铺层厚度4mm,干燥温度80℃,不翻面。此外,对其干燥模型进行了拟合,得出单项扩散模型能较好的表现其干燥过程的特性。
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| 关 键 词： | 柚皮 果糕 配方 优化 干燥特性 |
Study on recipe and drying characteristic of the low-calorie pomelo peel fruit cake |
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| CHEN Ping-sheng,LI Shu-ying,WANG Juan.Study on recipe and drying characteristic of the low-calorie pomelo peel fruit cake[J].Science and Technology of Food Industry,2012(2):342-344,392. |
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| Authors: | CHEN Ping-sheng LI Shu-ying WANG Juan |
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| Affiliation: | 1,2,*(1. College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China;2. Henan Province Food Industry Research Institute Co.,Ltd.,Zhengzhou 450053,China) |
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| Abstract: | Pomelo peel was used as the main material to make a low-calorie pomelo peel fruit cake.The recipe of the cake was optimized by orthogonal experiments.The results showed that the optimal recipe was made of pectin 10%,oligo fructose 6%,oligo maltose 4%,citric acid 1% and sucralose 0.08%(on the basis of pomelo peel of 100g).Basing on the single and orthogonal experiments,the optimal drying conditions were:drying time 4h,overlay thickness 4mm,drying temperature 80℃ and not turning it over.Single diffusion model could preferably fit the characteristic of pomelo peel fruit cake drying process. |
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| Keywords: | pomelo peel fruit cake recipe optimize drying characteristic |
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