婴幼儿苹果胡萝卜泥的制备及其质构特性研究  

Study on preparation of apple and carrot paste for infants and the characteristic of its texture

作　　者：徐昕洁 邓丹雯[1] 张彬[1] 章肇敏 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]江西金源农业开发有限公司,江西宜春336100

出　　处：《食品工业科技》2015年第3期209-213,共5页Science and Technology of Food Industry

摘　　要：以苹果和胡萝卜作为原料、白砂糖作为甜味剂、柠檬酸作为酸味剂、马铃薯淀粉作为稳定剂制备婴幼儿苹果胡萝卜泥,由单因素实验确定配料含量对质构的影响,再经正交实验通过质构评定和实验测定确定最佳配方。结果表明:苹果与胡萝卜配比,白砂糖、马铃薯淀粉添加量会影响产品的质构,柠檬酸则对其没有显著影响。通过正交实验得到的最佳配方是:苹果∶胡萝卜为5∶4,加入4%白砂糖、0.2%柠檬酸、0.5%马铃薯淀粉和0.5%水。Apples and carrots were used as raw materials, sucrose as a sweetener, citric acid as an acid ifier, potato starch as a thickening agent to prepare apple and carrot paste for infants.Influence of content of ingredients in it on texture was studied through single factor experiments.The orthogonal experiments were used to determine the best formula by texture evaluation and experimental determination.The results indicated that ratio of apple and carrot, the amount of added sucrose, potato starch had an impact on the texture of the product, but the citric acid had no significant effect on it.The best formula was obtained through orthogonal experiments：apple：carrot ratio of 5：4, adding 4% of sucrose,0.2% of citric acid,0.5% of potato starch and 0.5% of water.

关 键 词：婴幼儿 苹果胡萝卜泥 质构 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]