軟棗獼猴桃-山楂復合果糕工藝配方的優(yōu)化研究

打開文本圖片集

摘 要：本研究以軟棗獼猴桃、山楂為原料，采用單因素和正交實驗優(yōu)化軟棗獼猴桃-山楂復合果糕的工藝配方。結果表明，軟棗獼猴桃-山楂復合果糕的最佳配方為山楂與軟棗獼猴桃的質量比3∶2、白砂糖添加量50 g、果膠添加量7 g。該配方制成的軟棗獼猴桃-山楂復合果糕酸甜適宜、松軟可口。

關鍵詞：軟棗獼猴桃；山楂；復合果糕；工藝優(yōu)化

Optimization of the Process Formula of Actinidia arguta-Hawthorn Compound Fruit Cake

MEI Xiuqin， CHEN Yuanrou

（Guangzhou College of Technology and Business， Foshan 528137， China）

Abstract： In this study， Actinidia arguta and hawthorn were used as raw materials， and the process formula of Actinidia arguta-hawthorn compound fruit cake was optimized by single factor and orthogonal experiments. The results showed that the best formula of Actinidia arguta-hawthorn compound fruit cake was as follows： the mass ratio of hawthorn to Actinidia arguta was 3∶2， the addition amount of white granulated sugar was 50 g， and the addition amount of pectin was 7 g. The Actinidia arguta-hawthorn compound fruit cake made with this formula was sweet and sour， soft and delicious.

Keywords： Actinidia arguta; hawthorn; compound fruit cake; process optimization

軟棗獼猴桃（Actinidia arguta），別名軟棗子，富含氨基酸、糖、果膠、蛋白質、脂肪、維生素、礦物質、不飽和脂肪酸和抗氧化的超氧化物歧化酶，有助于治療高血壓和高血脂，且具有滋補肌膚、提升免疫力、抗衰老、軟化血管等作用[1]。（剩余3661字）