速食南瓜粉加工工艺研究  

A Study on the Processing of Instant Edible Pumpkin Powder

作　　者：辛莉[1] 施江[2] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003 [2]河南科技大学农学院,河南洛阳471003

出　　处：《食品研究与开发》2014年第9期84-86,共3页Food Research and Development

基　　金：河南省教育厅自然科学研究项目(2010B550004);河南科技大学重大前期预研(2010C2004)

摘　　要：对影响速食南瓜粉生产的加工工艺主要因素、漂烫、干燥、配方的调配等进行试验研究。结果表明以0.1%柠檬酸溶液＋0.1%抗坏血酸溶液作为媒介对南瓜进行漂烫，温度为95℃、漂烫时间为3 min时效果最好；南瓜的干燥温度60℃-70℃、时间为8 h，南瓜色泽好，得到的南瓜粉的品质较优。速食南瓜粉较优的配方为：南瓜全粉90%、全脂乳粉10%、麦芽糊精0.5%。This paper studied the main factors （the processing, drying, mixing and so on） that affected the production process of instant edible pumpkin powder. The result showed that the best blanching temperature was 95℃, and the best blanching time was 3 minutes by 0.1%citric acid solution and 0.1%ascorbic acid were used as the media to blanch pumpkin powder. Drying at 60℃-70℃for 8 hours to the good color of pumpkin would get the best quality of pumpkin powder. Instant pumpkin powder optimal formula was：90%pumpkin powder, 10%whole milk powder, 0.5%maltodextrin.

关 键 词：超微粉碎 南瓜粉 漂烫 干燥 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]