| Rosa roxburghii Tratt.is rich in various of nutrients,but there are also a wide range of processed products.When gelling agents are added in the production of Rosa roxburghii Tratt.cake,which plays a decisive role for the tasting quality,and have an important impact on later storage stability.The eating quality of the Rosa roxburghii Tratt.is gradually formed during heat treatment.So it is necessary to study the significant variations in the quality of research in this process.This paper aims at discussing the characteristic physical sense and the color of the gel added in an innovative whole Rosa roxburghii Tratt.Cake.Compared with common Rosa roxburghii Tratt.,the optimal formula was obtained.The main research is as follows:1.Study on characteristics of different gelling agents and screening: In this chapter,the texture analyzer,DSC and SEM was used to analyze the texture properties and the microstructures of condensation polysaccharide,pectin,gellan gum,carrageenan,pullulan and complex plastic,so as to get an optimum combination of the gel.The result was that pectin after curdlan complex could produce a synergistic effect,forming the main structure of pectin,curdlan which decentralized structure,and the space of the structure could impart Rosa roxburghii Tratt.cake excellent elasticity and rich good flavor.2.Study on structural characteristics and screening of the complex gelling agent.Texture analysis and sensory evaluation were applied to analyze polysaccharide gel-effect of pectin,citric acid and glucose syrup and other whole Rosa roxburghii Tratt.cake texture properties and sensory quality,full-screen out Rosa roxburghii Tratt.cake best good process recipe.Kramer senso ry evaluation analysis and optimization were used for the optimal formula of whole Rosa roxburghii Tratt.cake to get primary and secondary factors affecting on whole Rosa roxburghii Tratt.cake's full sensory quality.The result was as follows: pectin:condensation polysaccharide>amount of citric acid> amount of glucose syrup.3% pectin,pullulan? condensation polysaccharide ?carrageenan complex ratio of 1:2:1,0.20% citric acid,6% maltodextrin,30% glucose syrup could enable the whole Rosa roxburghii Tratt.cake with acid sweet tastes,color bright,moderate hardness,tastes delicate,and a certain flexibility.3.Different drying time,moisture content gradient,changes in sensory,colors and Vc of the samples in the entire storage were tracked.The results showed that the moisture content decreased during drying,and water activity showed the same trend.Integrated with sensory evaluation,the results showed that after being dried for 20 min,the overall sensory of the whole Rosa roxburghii Tratt.cake showed the best results with 35.93% water content,373.41mg/100 g of Vc content.4.Compare with texture properties and sensory quality of the whole Rosa roxburghii Tratt cake,the variations of Vc,color and texture were analyzed to further explore new gelling agents for improving the quality of Rosa roxburghii Tratt.cake,keeping the flavor,color aspects of the role.The results showed that,through the sensory evaluation between the whole Rosa roxburghii Tratt.cake and the ordinary Rosa roxburghii Tratt cake,the whole Rosa roxburghii Tratt.cake had an advantage both in color,odor,taste,and sour.Whole fruit prickly pear fruit cake for a higher content of several functional components,such as Vc(374.41 mg / 100g),total flavonoids(183.03mg/100g),sugar(2.816%),total sugar(34.914%)was significantly higher ordinary prickly pear fruit cake,the difference was significant(p <0.01),fruit cake hardness of 1069 g,elasticity 2.32.mm,more in line with consumer preferences group,on the whole cili fruit cake products taste better.Whole fruit prickly pear fruit cake is more dense than ordinary prickly pear fruit cake flavor,taste even more delicate,higher contents of functional ingredients,compared to ordinary prickly pear fruit cake has a higher commercial value. |
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