Optimization of Processing Formula of Laoxianghuang Fruit Cake
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
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.
