摘要
采用山楂、枸杞、番茄、藕、南瓜的超微粉及儿童豆奶粉为主料,添加一定的辅料制备果蔬超微粉咀嚼片。探讨果蔬超微粉咀嚼片的加工工艺及关键技术,通过正交试验方法确定果蔬超微粉咀嚼片最佳配方为:山楂超微粉1.8%,枸杞超微粉1.8%,南瓜超微粉24%,番茄超微粉3.4%,藕超微粉16%,儿童豆奶粉32%,甘露醇15.5%,维生素C 1.5%,冰糖粉3%,硬脂酸镁1%,湿润剂为50%乙醇。并测定产品的感官、理化和微生物指标,确立果蔬超微粉咀嚼片质量标准,果蔬超微粉咀嚼片的研制为蔬菜的开发利用提供了一条新途径。
The fruit and vegetable superfine powder chewable tables were made of hawthorn, medlar, tomato, lotus root,pumpkin superfine powder and children＇s soybean milk powder. The processing technology and key technology of fruit and vegetable superfine powder chewable tables were discussed. The optimal formula of fruit and vegetable superfine powder chewable tables determined by the orthogonal experimental was as follows： 1.8% hawthorn superfine powder, 1.8% medlar superfine powder, 24% pumpkin superfine powder, 3.4% tomato superfine powder, 16% lotus root superfine powder, 32% children＇s soybean milk powder, 15.5% mannitol, 1.5% vitamin C, 3% rock candy power, 1% magnesium stearate, and wetting agent was 50% ethanol. The sensory characteristic, physical and chemical and microbiological indexes of the products were determined as well, and the quality standards were established. The development of fruit and vegetable superfine powder chewable tables provided a new way for the development and utilization of vegetable.
出处
《食品工业》
北大核心
2017年第12期143-146,共4页
The Food Industry
基金
基金项目:山东省现代农业产业技术体系蔬菜创新团队贮藏加工岗位(SDAIT-05-14)
关键词
果蔬
超微粉
咀嚼片
fruit and vegetable
superfine powder, chewable tablets
