树莓果粉制作工艺研究  

Studies on Fabrication Process of Raspberry Fruit Powder

作　　者：冯宇[1] 韩德果[1] 杨国慧[1] 战歌[1] 

机构地区：[1]农业部东北地区园艺作物生物学与种质创制重点实验室/东北农业大学园艺学院,哈尔滨150030

出　　处：《湖北农业科学》2014年第1期178-181,共4页Hubei Agricultural Sciences

基　　金：大学生创新训练项目(201210224004);农业部公益性行业专项基金项目(201103037);黑龙江省应用技术研究与开发计划项目(GC13B110);黑龙江省重点专业项目

摘　　要：以树莓果实为原料,以麦芽糊精、淀粉、橘子果皮、蒸馏单甘脂和大豆分离蛋白为辅料,研究了树莓果粉的制作工艺流程,分别对加工过程中不同辅料、果实与麦芽糊精的质量配比、微波干燥中材料厚度、加工时间对树莓果粉感官指标的影响进行研究。结果表明,最佳的制作流程为以麦芽糊精为辅料,树莓果实与麦芽糊精的质量比7∶1,微波加工时铺设的厚度2 mm,加热时间3 min,干燥后用粉碎机粉碎,用滤网除去树莓种子即可得到理想的树莓果粉饮品。The technological process of raspberry fruit powder was studied with the raspberry fruits as raw materials and malt dextrin, amylon, orange rind, distilled monoglyceride and soy isolated protein as excipients. In the technological process, the effects of different exeipients, fruit and malt dextrin quality ratio, thickness in microwave drying and processing time on the sensory index of raspberry fruit powder were studied. The results showed that the best technological process was mahodextrin as exeipient, quality ratio of fruit and malt dextrin 7：1, thickness of microwave processing 2 mm, the processing time 3 min. The ideal raspberry fruit powder was produced after drying, crushing and removing the raspberry seeds with filter.

关 键 词：树莓 果粉 工艺流程 

分 类 号：S663.9[农业科学—果树学]