刘 翔，韦 婷，杨青青，何靖柳*

（雅安职业技术学院，雅安625000）

摘要：该研究以新鲜苹果为原料制备苹果果糕，以苹果果糕感官评分为指标，在单因素试验基础上，采用正交试验设计优化加工工艺，并分析其质构特性。结果表明：通过正交试验优化得到的苹果果糕最佳加工工艺为烘烤温度65 ℃，烘烤时间7 h，麦芽糖添加量3%，柠檬酸添加量0.1%，木糖醇添加量5%，果胶添加量0.3%，琼脂添加量1.2%。在此工艺条件下，研制出软硬适中，富有弹性，酸甜可口，色泽均匀，具有苹果特有风味的苹果果糕。

关键词：苹果；果糕；工艺优化；质构特性

中图分类号：TS255.4 文献标识码：A 文章编号：1674-506X（2025）03-0081-0006

Optimization Study on the Processing Technology of Apple Fruit Cake

LIU Xiang，WEI Ting，YANG Qingqing，HE Jingliu*

(Ya’an Polytechnic College，Ya’an 625000，China)

Abstract: In this study，the fresh apples were used as raw material to make apple fruit cake，sensory scores of apple fruit cake were used as the indicator， based on the single factor experiment， an orthogonal experimental design was used to optimize the processing technology， and the texture characteristics were analyzed. The results showed that the optimal processing technology of apple fruit cake obtained through the orthogonal experiment optimization was baking temperature of 65 ℃， baking time of 7 h， malt sugar addition amount of 3%，citric acid addition amount of 0.1%，xylitol addition amount of 5%，pectin addition amount of 0.3%， and agar addition amount of 1.2%. Under these process conditions， a suitable hardness， elastic， sour and sweet，uniform color，and apple-specific flavor apple fruit cake was developed.

Keyword: apple; fruit cake; process optimization; texture characteristics

doi: 10.3969/j.issn.1674-506X.2025.03-012