|Table of Contents|

Research and Sevelopment of Purple Yam and Orange Nutritional Can(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年15
Page:
112-116
Research Field:
Publishing date:

Info

Title:
Research and Sevelopment of Purple Yam and Orange Nutritional Can
Author(s):
WANG Yanping; WANG He; CHEN Yueying; SUN Ruilin
(Department of Food Engineering,Henan Vocational College of Agriculture,Zhengzhou,Henan 451450)
Keywords:
purple yam; orange; nutrition; can
PACS:
-
DOI:
10.11937/bfyy.20164546
Abstract:
Purple yam and orange were used as main raw materials,the optimum technology parameter of purple yam and orange nutritional can was studied through the single factor test and orthogonal experiment,mean while the general nutrient content of final products were determined.The results showed that the optimum process parameters of purple yam and orange nutritional can,the filling ratio of purple yam and orange 1∶1,solid content 55%-65%,suger concentration 31%,citric acid concentration 0.11%,vitamin C concentration 0.10%,pre cooking time of purple yam 12 minutes.Under these conditions,purple yam orange nutritional can contained vitamin C 45.22 mg?（100g）-1,polysaccharide 0.81 g?（100g）-1.The canned food had a certain nutritional function and the unique flavor of purple yam and orange.

References:

 

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Memo

Memo:
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Last Update: 2017-08-04