WANG Yanping,WANG He,CHEN Yueying,et al.Research and Sevelopment of Purple Yam and Orange Nutritional Can[J].Northern Horticulture,2017,41(15):112-116.[doi:10.11937/bfyy.20164546]
紫山药橘子营养罐头的研发
- Title:
- Research and Sevelopment of Purple Yam and Orange Nutritional Can
- Keywords:
- purple yam; orange; nutrition; can
- 文献标志码:
- A
- 摘要:
- 以紫山药和橘子为主要原料，通过单因素试验和正交实验确定紫山药橘子营养罐头的最佳工艺参数，并对终产品进行一般营养素含量测定。结果表明：紫山药橘子营养罐头最优工艺参数为紫山药和橘子灌装比例为1∶1、固体含量55%~65%、糖浓度31%、柠檬酸浓度0.11%、维生素C浓度0.10%、紫山药预煮时间12 min。此条件下紫山药橘子营养罐头含有维生素C 45.22 mg?(100g）-1、多糖0.81 g?(100g）-1。所得罐头具有一定营养功能和紫山药、橘子独特的清香风味。
- 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.
参考文献/References:
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备注/Memo
第一作者简介：王彦平（1983-），女，硕士，讲师，研究方向为食品功能与营养因子。E-mail:14389487@qq.com.责任作者：陈月英（1964-），女，硕士，教授，研究方向为功能性食品。E-mail:cyy932@qq.com.基金项目：郑州市普通科技攻关资助项目（153PKJGG424）；2015年度河南省高等学校优秀教学团队建设资助项目；2014年度河南省高等学校“专业综合改革试点” 资助项目。收稿日期：2017-03-28