山楂蒜薹复合枣片的研制  

Development of Composite Jujube Tablets of Hawthorn and Garlic Scape

作　　者：马荣琨[1] 张中义 MA Rongkun;ZHANG Zhongyi(College of Food Science and Engineering,Zhengzhou Institute of Science and Technology,Zhengzhou 450064;Zhengzhou Key Laboratory of Rapid Detection Technology of Food Safety,Zhengzhou 450064)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450064 [2]郑州科技学院郑州市食品安全快速检测重点实验室,郑州450064

出　　处：《食品工业》2021年第9期129-133,共5页The Food Industry

摘　　要：为研究山楂、蒜薹对复合枣片感官品质及抗氧化性的影响,以红枣、山楂、蒜薹为主要原料,采用单因素试验方法和正交试验方法研究复合枣片的配方和制作工艺。结果表明,红枣添加量、山楂添加量、蒜薹添加量、羧甲基纤维素钠(CMC)添加量和干燥温度、干燥时间等因素均对复合枣片的感官品质具有较为明显影响。山楂蒜薹复合枣片的最佳工艺条件:红枣添加量30 g,山楂添加量6 g,蒜薹添加量6 g,羧甲基纤维素钠添加量为混合浆料的0.5%,干燥温度65℃,干燥时间1.5 h。在此条件下制作的复合枣片呈红棕色,酸甜可口,其羟基自由基清除率为24.35%, DPPH·清除率为60.58%,具有较强的抗氧化性。In order to study the sensory quality and antioxidant properties of the composite jujube tablets of hawthorn and garlic scape,jujube,hawthorn and garlic scape as the main raw materials,the formula and processing technology of the composite jujube tablets were studied by single factor test method and orthogonal test method.The results showed all of the factors had obvious effects on the sensory quality of the composite jujube tablets,for example the amount of jujube,hawthorn,garlic scape,sodium carboxymethyl cellulose,and drying temperature and drying time and so on.The optimum technological condition of the composite jujube tablets of hawthorn and garlic scape was that the amount of jujube,hawthorn,garlic scape and sodium carboxymethyl cellulose were 30 g,6 g,6 g and 0.5% of the mixed pulp of jujube,hawthorn and garlic scape,respectively.The drying temperature was 65 ℃ and the drying time was 1.5 h.It was red and brown,and had suitable sweet and sour flavor,for the composite jujube tablets produced under these conditions.The clearance rates of hydroxyl radical and the DPPH radical were 24.35% and 60.58%,respectively.It showed the composite jujube tablets had stronger antioxidant activity.

关 键 词：红枣 山楂 蒜薹 抗氧化性 复合枣片 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]