Abstract:

Carrot fruitcake was prepared by using carrot as raw material and glucose-fructose syrup, compound glue and citric acid as additives, and key factors of the processing were investigated. The results showed that the preferable color maintenance for carrot syrup can be achieved with mixed solution containing vitamin C (0.1%, W/W) and citric acid (0.2%, W/W), the compound glue is composed of cara glue, magic taro glue and agar in mass ratio of 1.2:0.7:0.6, and the optimum recipe is as follows: carrot syrup 50%, glucose-fructose syrup 40%, the compound glue 2.5%, 1.5% citric acid 1.5%. Then the product can be obtained by heating mixture at 100 to 105 ℃ for 15 min and baking at 45 to 50 ℃ for 24 to 26 h. The moisture content of the final product is 18% to 20%, and it can be avoid-light stored for 180 days under ambient temperature 25～30℃ and relative humidity 60% to 65%. According to the above technology, carrot fruitcake is an orange-red, transparent, toughness, sweet-sour, palatable fruit and vegetable product.

Key words: carrot fruitcake, fruit and vegetable product, processing technology