机构地区: 华南理工大学轻工与食品学院
出 处: 《食品工业科技》 2012年第2期342-344,392,共4页
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。 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.