老香黄果糕配方的优化

Optimization of Processing Formula of Laoxianghuang Fruit Cake

摘要:

以老香黄为主要风味原料，高酯果胶、刺槐豆胶和卡拉胶为胶体材料制作的一种具有老香黄风味特征的植物型果糕。通过单因素实验，以色泽、组织状态、口感和风味为指标，得出高酯果胶、刺槐豆胶、卡拉胶和老香黄的添加量范围分别为1.0%~1.4%、0.35%~0.65%、0.35%~0.65%和2%~4%。在此基础上，以模糊数学感官评价法和正交实验对果糕的配方进行优化，最终确定老香黄果糕最佳的配方为：高酯果胶添加量为1.4%，刺槐豆胶添加量为0.5%，卡拉胶添加量为0.5%，老香黄添加量为4%。工艺参数为：干燥温度60 ℃，干燥时间24 h。在此工艺条件下制得的老香黄果糕的质量标准为：水分含量17.02%、总糖含量56.21%、菌落总数（CFU/g）<1000、大肠菌群（MPN/100 g）<50、致病菌（沙门氏菌、志贺氏菌等）未检出、霉菌（CFU/g）<50。该老香黄果糕颜色透亮黄褐、质地细腻均匀，表面光滑平整、老香黄气味浓郁、酸甜可口软硬适中、富有嚼劲匀。

Abstract:

A plant-type fruit cake with Laoxianghuang was prepared with high ester pectin, locust bean gum and carrageenan as colloid materials. By single factor experiment, the colloid formula range of high ester pectin, locust bean gum carrageenan and Laoxinghuang were 1.0%~1.4%, 0.35%~0.65%, 0.35%~0.65% and 2%~4%, respectively, taking color, texture, taste and flavor as indexes. On this basis, the fuzzy mathematics sensory evaluation method and orthogonal experiment were used to optimize the formula of Laoxianghuang fruit cake. Finally, the best formula for Laoxianghuang fruit cake was determined as follows: high ester pectin was 1.4%, locust bean gum was 0.5%, carrageenan was 0.5% and Laoxianghuang paste was 4%. The process parameters included drying temperature and drying time, which were 60 ℃ and 24 h, respectively. Under these technological condition, the quality standard of Laoxianghuang fruit cake was as follows: moisture content 17.02%, total sugar content 56.21%, the total number of bacterial colony <1000 CFU/g, coliform group <50 MPN/100 g, pathogenic bacteria (Salmonella, Shigella, etc.) not detected and mold <50 CFU/g. The Laoxianghuang fruit cake has bright yellow brown color, fine and uniform texture, smooth and flat surface, strong smell of Laoxianghuang, sour and sweet, moderate hardness and chewiness.