作　　者： ; ; ; ; ;

机构地区： 长江师范学院生命科学与技术学院

出　　处： 《食品工业科技》 2013年第13期250-254,259,共6页

摘　　要： 研究了一种胭脂萝卜酱的加工工艺,并对胭脂萝卜酱的打浆和调配工艺进行了优化。在单因素实验的基础上,通过正交实验确定葛根打浆的最佳工艺和胭脂萝卜酱的最佳配方。实验结果表明,胭脂萝卜的较佳打浆条件是:匀浆速度8000r/min,匀浆时间3min;葛根的最佳打浆条件是:葛根在料水比为1∶1.2,匀浆速度为9000r/min,打浆时间为3min。胭脂萝卜酱的最佳配方为:复合料比为13∶7,白砂糖50%,柠檬酸0.2%,食盐0.8%,黄原胶0.3%。制得胭脂萝卜酱可溶固形物含量为48%,总酸为0.15%,总糖含量为40.3%。 Processing technology for making carmine radish sauce was studied and the beating process and the formula of carmine radish sauce were optimized.The research processed orthogonal experiments which based on the single factor experiments,as so far to determine the best technological conditions of beating experiment and the best formula of carmine radish sauce.The results showed that the better production process parameters of beating carmine radish were that beating speed was 8000r/min, beating time was 3min. The best production process parameters of beating pueraria were that material- lipid ratio was 1 - 1.2, speed beating was 9000r/min, speed beating time was 3min.The best formula of carmine radish sauce were that composite material ratio was 13：7 ,amount of sugar was 50% ,amount of citric acid was 0.2% ,amount of salt was 0.8% ,amount of xanthan gum was 0.3%.The soluble solids content of rouge radish sauce was 48% ,total acid was 0.15% and total sugar content was 40.3 %.

关 键 词： 胭脂萝卜 酱 打浆 配方 工艺

领　　域： [轻工技术与工程] [轻工技术与工程]