营养保健型南瓜果泥的研制  

Study on Pumpkin Puree with Nutritional and Healthy Functions

作　　者：孙欣[1] 徐雅琴[1] 

机构地区：[1]东北农业大学,哈尔滨150030

出　　处：《食品工业》2007年第1期24-26,共3页The Food Industry

基　　金：黑龙江省科技攻关计划项目(GB04B405-03)

摘　　要：以新鲜南瓜果肉为原料研制营养保健型南瓜果泥的加工工艺。首先进行添加剂(酸味剂、甜味剂和增稠剂)的选择和用量的单因素试验,在此基础上设计四因素三水平正交试验,通过感官评分得出最佳配方:浆液中加入0.5%的柠檬酸、15%的木糖醇、0.2%的CMC-Na和0.3%的β-环糊精。The processing technology of pumpkin puree with nutritional and healthy functions was developed in this paper. The choices and addition level of additives such as sweeteners, acidifier and thickeners were made by single factor tests and orthogonal tests. Through sensory evaluation the optimum formula of pumpkin puree is 0.5% citric acid, 15% xylitol, 0.2% CMC-Na and 0.3%%-cyelic dextrin.

关 键 词：南瓜果泥 最佳配方 工艺流程 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]