摘要
目的:根据草莓、胡萝卜、黄瓜、香蕉等4种果蔬特性,研究4种果蔬混合奶片最佳工艺配比,优化其生产工艺。方法:利用真空冷冻干燥技术获取其冻干果蔬粉,并采用响应面技术优化胡萝卜等4种果蔬奶片的配比。在单因素试验基础上,以果蔬添加量为响应因子,以感官评分为响应值,进行响应面分析。结果:果蔬奶片最佳配比是奶粉添加量为51.85%,胡萝卜添加量为15.93%,草莓添加量34.01%,感官评分89分;黄瓜-香蕉奶片最佳配比是奶粉添加量为49.12%,黄瓜添加量为28.09%,香蕉添加量为21.74%,感官评分为93。结论:本产品优化配方最大限度的保留了果蔬的营养价值,且兼具诱人的色泽和风味,具有可期的市场前景。
Objective:According to the characteristics of carrot,strawberry,cucumber,banana and fruit,the optimum technological ratio of carrot-strawberry,cucumber-banana milk tablets was studied,and the production technology of carrot-strawberry and cucumber-banana milk tablets was optimized.Methods:The freeze-dried fruit and vegetable powder were obtained by vacuum freeze-drying technology.The ratio of carrot-strawberry milk tablets and cucumber-banana milk tablets were optimized using the technology of response surface,which was based on the characteristics of fruit and vegetable.On the basis of single factor experiment,the response surface analysis was carried out with the addition amount for the freeze-dried fruit and vegetable powder as the response factor and the sensory score as the response value.Results:The optimal ratio of carrot-strawberry milk tablets was 51.85%of milk powder,15.93%of carrot and 34.01%of strawberry,The optimal ratio of cucumber to banana milk tablets was 49.12%of milk powder,28.09%of cucumber,21.74%of banana,and 93 of sensory score.Conclusion:This product not only retainsmaximally the nutritive value of fruit and vegetable,but also the color and flavor of fruit and vegetable milk tablets areextremely attractive,which has the predictable market prospect.
作者
胡新
单妍妍
姬红
刘晓艳
王静宇
赵胡
兰伟
HU Xin;SHAN Yanyan;JI Hong;LIU Xiaoyan;WANG Jingyu;ZHAO Hu;LAN Wei(School of Biology and Food Engineering,Fuyang Normal University,Fuyang 236041,China)
出处
《安徽科技学院学报》
2020年第3期38-46,共9页
Journal of Anhui Science and Technology University
基金
安徽省重点研究与开发计划面上攻关项目(201904a06020002)
安徽省教育厅重点项目(KJ2019A0515)。
关键词
真空冷冻干燥
果蔬奶片
响应面
Vacuum freeze-drying
Truit-vegetable-milk tablets
Response surface
