秦美猕猴桃营养指标分析及猕猴桃粉的研制  

The Nutrition Indicators Analysis of Qinmei Kiwifruit and Development of Kiwi Powder

作　　者：李宁[1,2] 邓红[2] 

机构地区：[1]安徽师范大学环境科学与工程学院,安徽芜湖241000 [2]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《安徽农业科学》2015年第5期256-258,共3页Journal of Anhui Agricultural Sciences

基　　金：安徽师范大学2013年度校人才培育基金项目(711345)

摘　　要：[目的]分析秦美猕猴桃营养成分,并探讨猕猴桃粉的初加工工艺。[方法]以陕西秦美猕猴桃为原料,猕猴桃的营养成分通过理化试验测定,结合单因素试验确定猕猴桃粉干燥温度和稳定剂添加量。[结果]秦美猕猴桃中抗坏血酸、多酚、还原糖、总膳食纤维、总酸含量分别达到1 276.0 mg/kg、0.303 mg/g、22.6%、11.7%、13.1 g/kg;氨基酸的种类有17种,总含量为11 286.36 mg/kg,营养价值极高。研究同时显示,采用热风干燥猕猴桃的最佳干燥温度为80℃,此时VC含量损失较小并且颜色变化最小;以黄原胶为稳定剂,添加量为4%时,加工的猕猴桃粉的稳定效果最好。[结论]研究可为猕猴桃粉的工厂化生产提供一定的试验依据。[ Objective] The nutrients of Qinmei kiwifrui were analyzed, the primary processing technology of kiwifruit powder was discussed. [ Method ] With Qinmei kiwifruit fron Shaanxl Province as raw material, kiwifruit nutrients were determined by physical and chemical testing, the drying temperature and the amount of added stabilizer of kiwifrult powder was determined by Single factor experiment. [ Result] The results showed that the aseorbic acid, polyphenols, reducing sugars, total dietary fiber, total acid content of Qinmei kiwifruit reached to I 276.0 mg/kg, 0.303 rag/g, 22.6% , 1 I. 7% , 13.1 g/kg, respectively; there were 17 kinds of amino acids species and the total content of amino acids got to 11 286.36 mg/kg. Qinmei klwifrult has high nutritional value. The study also showed that the best hot air drying temperature of kiwifruit was 80 ℃. At this temperature the loss content of Vc is small and also has minimal color change. When Xanthan gum was selected as a stabilizer and 4% Xanthan gum was added into kiwi powder, there was stabilizing effect of kiwi powder in its processing. [ Conclusion] The study can provide some exPerimental evidence for kiwifruit powder factory production.

关 键 词：猕猴桃 营养指标 分析 猕猴桃粉 加工工艺 

分 类 号：S663.4[农业科学—果树学]