利用柚子皮制备果丹皮的工艺研究

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Abstract： In this study，pomelo peel was used as the main raw material，and the traditional production process formula of fruit roll was optimized through single factor experiment and orthogonal experiment.The optimal recommended formula for preparing fruit roll was determined as adding 40% sugar powder， 0.1% citric acid， 2% carrageenin， 0.8% pectinase per 100g pomelo peel pulp， the optimal baking temperature was 70% ，and the optimal baking time was 3h .The ready-to-eat fruit roll made with this formula is golden in color，has good toughness， a pleasant sweet and sour taste，and a strong pomelo flavor. Meanwhile，the results of its physicochemical and microbiological test allcomply wit national standards.This product not only increases the added value of pomelo peel， but also has good market prospects.

Keywords： pomelo peel; fruit rol; process formula; sensory evaluation; physicochemical testing

柚子皮中含有丰富的脂肪、蛋白质、活性多糖、膳食纤维、黄酮类化合物及果胶等成分，具有理气、促进消化等作用，因此国内外专家学者越来越重视针对柚子皮的研究[1]。（剩余6123字）