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南瓜酸枣糕加工工艺研究

朱建勇,张美霞,王琼

Anhui Agricultural Science Bulletin（2019）

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Abstract
以野生南酸枣、南瓜和白砂糖为原料研制一款新型蜜饯类糕点.在单因素实验基础上,通过对原料配比的正交实验和烘焙工艺的正交试验寻求南瓜酸枣糕最佳工艺.实验结果表明,当酸枣浆的添加量为75g、南瓜浆的添加量为85g、白砂糖的添加量为40g,烘制时间34h,烘制温度为42℃时,制得的南瓜酸枣糕软硬适中,有弹性,凝胶性良好,并且色泽鲜亮,酸甜爽口.
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