Pineapple and pumpkin as raw materials,developed a new type of compound fruit cake,determined the fruit cake best formula and the best technical parameters. The results showed that the fruit cake flavor and quality of the size of pineapple and pumpkin quality proportion>sucrose>compounded gum>citric acid, and the optimal level for the combi nation of pineapple and pumpkin mass ratio of 2:1, sugar (13%),compounded gum (2.3%), citric acid (0.1%).%本课题以凤梨和南瓜为原料,研制凤梨南瓜果糕,确定最佳配方和生产工艺条件;结果显示对果糕风味及品质的影响大小为凤梨和南瓜质量比＞蔗糖＞复合胶＞柠檬酸,且最优的水平组合为凤梨和南瓜质量比为2∶1、蔗糖(13％)、复合胶(2.3％)、柠檬酸(0.1％).
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