新型低糖甘薯果丹皮的研制

摘要

本文研究了新型低糖甘薯果丹皮的配方,结合单因素和正交试验研究马铃薯淀粉、复合甜味剂、复合增稠剂和柠檬酸的适宜添加量和配比.结果表明:马铃薯淀粉、复合甜味剂、复合增稠剂和柠檬酸用于制备低糖甘薯果丹皮可得到良好的感官品质,其适宜加工配方为:马铃薯淀粉10%、复合甜味剂(木糖醇3%、麦芽糖醇1%、蔗糖1%)、复合增稠剂(果胶0.8%、魔芋胶0.3%、卡拉胶0.4%)、柠檬酸0.2%.%In this paper, research had been conducted on low-sugar sweet potato Guo Danpi. Based on single factor test and orthogonal test, the amount and ratio of potato starch, compound sweeteners, compound thickeners and citric acid were studied. The results showed that these additives plaied a predominant role in the sensory quality of low-sugar sweet potato and the suitable formula for processing were: 10% potato starch, compound sweeteners (3% xylitol, 1% maltodextrin, 1% sucrose), compound thickeners (0.8% pectin, 0.3% konjac gum, 0.4% carrageenan), 0.2% citric acid.