复合南瓜粉中花生四烯酸(ARA)添加工艺研究  

Technology Conditions of Adding Arachidonic Acid(ARA) into Compound Pumpkin Powder

作　　者：张树成[1] 于长青[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2012年第6期50-52,59,共4页Farm Products Processing

基　　金：大庆市高新区创新基金资助(DQX08YF036);校博士启动基金(校启D2009-13)

摘　　要：介绍了花生四烯酸(ARA)油剂、粉剂在复合南瓜粉中的添加工艺,论述了ARA在添加工程中发生变化的因素和可能存在的问题。采用湿法和干法2种ARA添加工艺生产复合南瓜粉,ARA平均回收率分别为93.5%和95.9%,ARA损耗率较低。2种添加工艺对乳粉的感官指标、溶解度、过氧化值等关键质量指标无影响,说明湿法和干法添加ARA工艺均是可行和可靠的,而干法添加工艺在降低ARA损耗方面具有一定的优势。The process of ARA oil and ARA powder added in compound pumpkin powder is described, and factors causing the changes and problems during the process are mainly discussed. Using wet slacking and dry mixing processing technology to add ARA into pumpkin powder, the average recoveries of ARA are 93.5% and 95.9% rseparately, and the wastage is small. The effects of the two technologies on sensory properties, solubility and POV of compound pumpkin powder are both feasible and trusting, while the dry mixing technology has advantage of reducing the wastage of ARA.

关 键 词：复方南瓜粉 花生四烯酸 加工工艺 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]