功能食品——南瓜酱加工技术研究  

A Study on Processing Technology of Pumpkin Jam ——Fuctional Food

作　　者：田呈瑞[1] 张京芳[1] 陈锦屏[1] 杨陵 

机构地区：[1]西北农业大学食品科学系 [2]陕西师范大学生物系

出　　处：《西北林学院学报》1997年第3期90-93,共4页Journal of Northwest Forestry University

摘　　要：以新鲜南瓜为原料，通过对加工工艺及配方的研究，制定出生产适合于糖尿病及肥胖症患者的功能食品——南瓜酱的加工技术。研究结果表明：功能食品南瓜酱生产的最适配方为：南瓜浆中加入７％的沙棘汁、０．８％的ＡＰＭ、０．７％的混合增稠剂及０．５％的β－环状糊精。主要的工艺参数是：南瓜片热烫５～１０ｍｉｎ，配料后浓缩２０ｍｉｎ左右。A functional food-pumpkin jam that fit diabetes and obesity sufferers was developed by studying its processing technology and formular.The results showed that the optimum formular of the pumpkin jam is pumpkin thinck,7% sea buckthorn juice,0.8% APM, 0.7% a thinckner mixture and 0.5% β-cyclic dextrin. And the main technology included 5～10min heating of sliced pumpkin in boiling water,20min concentrating after all the ingredients were mixed,10min disinfecting in boiling water after tinned

关 键 词：功能食品 南瓜酱 加工技术 

分 类 号：TS264.24[轻工技术与工程—发酵工程] TS255.5[轻工技术与工程—食品科学与工程]