四叶参复合粉加工工艺  

Processing Technology of Codonopsis lanceolata Compound Powder

作　　者：黄姗 孙广仁[1] Huang Shan;Sun Guangren(Forestry College of Beihua University,Jilin 132013,China)

机构地区：[1]北华大学林学院,吉林吉林132013

出　　处：《北华大学学报（自然科学版）》2018年第2期187-193,共7页Journal of Beihua University（Natural Science）

摘　　要：以四叶参为主要原料,与苹果、山葡萄、白菜复合,经过发酵干燥制成一种具有特殊风味的果蔬粉.结果显示:四叶参与白菜经乳酸发酵后,能够改善四叶参复合粉的风味;苹果与山葡萄经酒精发酵后能够起到增香的作用;通过单因素试验和正交试验确定了四叶参复合粉的原料复合最优配比为m(四叶参)∶m(苹果)∶m(山葡萄)∶m(白菜粉)为65∶30∶4∶1;研制的复合粉经分析可知含总糖52%,总酸0.5%,粗纤维14%,是一种较好的膳食纤维补充剂.Codonopsis lanceolata as the main raw material,compositing with apple,Vitis amurensis and cabbage,making a special flavor fruit-vegetable powder by fermentation and drying steps.The results showed as follows:Codonopsis lanceolata compositing with cabbage by lactic acid fermentation can changed the flavour of Codonopsis lanceolata composite powder;Apple and Vitis amurensis using the method of the alcohol fermentation had rich flavor;The single factor test and the orthogonal experiment were determined,the best proportion of composite powder is Codonopsis lanceolata∶apple∶Vitis amurensis∶cabbage is65∶30∶4∶1;Through the analysis of compound powder,it contained52%of total sugar,0.5%total acid and14%of crude fiber,it can be used as dietary fiber supplements products.

关 键 词：四叶参 复合粉 膳食纤维 乳酸发酵 酒精发酵 

分 类 号：S377[农业科学—农产品加工]