软枣猕猴桃-山楂复合果糕工艺配方的优化研究

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摘 要：本研究以软枣猕猴桃、山楂为原料，采用单因素和正交实验优化软枣猕猴桃-山楂复合果糕的工艺配方。结果表明，软枣猕猴桃-山楂复合果糕的最佳配方为山楂与软枣猕猴桃的质量比3∶2、白砂糖添加量50 g、果胶添加量7 g。该配方制成的软枣猕猴桃-山楂复合果糕酸甜适宜、松软可口。

关键词：软枣猕猴桃；山楂；复合果糕；工艺优化

Optimization of the Process Formula of Actinidia arguta-Hawthorn Compound Fruit Cake

MEI Xiuqin， CHEN Yuanrou

（Guangzhou College of Technology and Business， Foshan 528137， China）

Abstract： In this study， Actinidia arguta and hawthorn were used as raw materials， and the process formula of Actinidia arguta-hawthorn compound fruit cake was optimized by single factor and orthogonal experiments. The results showed that the best formula of Actinidia arguta-hawthorn compound fruit cake was as follows： the mass ratio of hawthorn to Actinidia arguta was 3∶2， the addition amount of white granulated sugar was 50 g， and the addition amount of pectin was 7 g. The Actinidia arguta-hawthorn compound fruit cake made with this formula was sweet and sour， soft and delicious.

Keywords： Actinidia arguta; hawthorn; compound fruit cake; process optimization

软枣猕猴桃（Actinidia arguta），别名软枣子，富含氨基酸、糖、果胶、蛋白质、脂肪、维生素、矿物质、不饱和脂肪酸和抗氧化的超氧化物歧化酶，有助于治疗高血压和高血脂，且具有滋补肌肤、提升免疫力、抗衰老、软化血管等作用[1]。（剩余3661字）