枸杞菜超微粉的研制及在乳粉中的应用研究  

Study on the Application of Superfine Matrimony Vine Leaf Powder in Milk Powder

作　　者：郑立红[1] 赵希艳[1] 刘秀凤[1] 付金锋[1] 董立峰[1] 王凤宝[1] 

机构地区：[1]河北科技师范学院,河北昌黎066600

出　　处：《食品研究与开发》2013年第4期37-40,共4页Food Research and Development

基　　金：国家农业科技成果转化基金资助项目(2010A20064)

摘　　要：为了得到适于添加的枸杞菜超微粉,以天精3号新鲜枸杞菜嫩茎叶为主要原料,对杀青和干燥工艺条件进行研究。通过测定产品中抗坏血酸的含量确定杀青最佳方式,通过感官评定确定其在乳粉中的最适添加量。结果表明:微波杀青优于蒸汽杀青,功率900 W、时间70 s为最佳微波杀青工艺条件,温度80℃、时间150 min为最佳干燥工艺条件。脱脂奶粉中添加枸杞菜超微粉的最适量为4.0%。制得的枸杞菜超微粉颜色翠绿,有枸杞菜独特的清香。Fixing and drying technology has been studied using the matrimony vine leaf as the main raw materials. The best fixing mode was confirmed by mesuring the content of vitamin C, and the optimum adding dose of the superfine matrimony vine leaf in milk powder was ascertained through the sensory evaluation. The results showed that microwave fixing was better than steam fixing, and the optimal fixing parameters were as follows ： microwave power of 900 W, time of 70 s, the optimal parameters of hot air drying were as follows ： hot air temperature of 80℃ ,drying time of 150 min, the optimum adding dose of the superfine matrimony vine leaf powder was 4 % of milk powder. The superfine leaf of matrimony vine powder is green and aromatic.

关 键 词：枸杞菜 微波 蒸汽 杀青 干燥 超微粉 

分 类 号：S567.19[农业科学—中草药栽培]