即食果蔬泥制作工艺研究及产品开发  

Study on Preparation Technology and Product Development of Instant Fruit and Vegetable Puree

作　　者：侯文博 王春燕[2] 王平飞 王汝彬 李宁阳[1] HOU Wen-bo;WANG Chun-yan;WANG Ping-fei;WANG Ru-bin;LI Ning-yang(College of Food Science and Engineering, Shandong Agriculture University, Tai’an 271018,China;Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-operatives, Jinan 250014;Shandong Meer Shiguang Food Co., LTD, Jinxiang 277200,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]中华全国供销合作总社济南果品研究院,山东济南250014 [3]山东摩尔时光食品有限公司,山东金乡277200

出　　处：《中国果菜》2019年第6期7-11,共5页China Fruit & Vegetable

基　　金：济宁市重点研发计划项目(2018NYNS113014);山东农业大学大学生创新创业训练计划(SDAU2017008)

摘　　要：本试验围绕婴幼儿果蔬辅食产品的开发,以苹果、香蕉、胡萝卜、南瓜、番茄5种原料为试材,通过不同比例搭配调配出口感佳、营养丰富的果蔬泥婴幼儿辅食产品。并通过单因素试验和正交试验进行优化,确定了苹果香蕉泥最佳生产工艺条件为苹果泥与香蕉泥的比例8:2,苹果预煮时间4min,香蕉预煮时间8min,苹果泥中VC添加量为1.5%,香蕉泥中VC添加量为1.0%;南瓜番茄泥的最佳工艺条件为南瓜泥与番茄泥的比例7:3,南瓜预煮时间15min,番茄预煮时间6min;南瓜胡萝卜泥的最佳工艺条件为南瓜泥与胡萝卜泥的比例6:4,南瓜预煮时间15min,胡萝卜预煮时间15min。在此条件下,制得的果蔬泥产品无添加,营养丰富,口感细腻。This experiment focuses on the development of food and beverage products for infants and young children. We studied 5 kinds of raw materials: apple, banana, carrot, pumpkin and tomato. Through the matching of different proportions, the best and nutritious fruit puree and vegetable puree for infants are prepared. Through single factor test and orthogonal test, the optimum processing conditions of apple and banana puree were determined as follows: the ratio of apple puree to banana puree was 8:2, the preboiling time of apple was 4 min, the preboiling time of banana was 8 min, the VC content in apple puree was 1.5%, and the VC content in banana puree was 1.0%. The optimum technological conditions of pumpkin and tomato puree were as follows: the ratio of pumpkin puree to tomato puree was 7:3, the pre-boiling time of pumpkin was 15 minutes, and the pre-boiling time of tomato was 6 minutes. The optimum technological conditions of pumpkin and carrot puree were as follows: the ratio of pumpkin puree to carrot puree was 6:4, the pre-boiling time of pumpkin was 15 minutes, and the pre-boiling time of carrot was 15 minutes. Under these conditions, the product had no additions, rich nutrition and delicate taste.

关 键 词：苹果香蕉泥 南瓜番茄泥 南瓜胡萝卜泥 感官评价 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]