酸枣爆珠的研制  

Development of Sour Jujube Explosion Beads

作　　者：唐倩倩 赵美婷 邓筱钰 张园园 陈怡聘 王玲玲 TANG Qian-qian;ZHAO Mei-ting;DENG Xiao-yu;ZHANG Yuan-yuan;CHEN Yi-pin;WANG Ling-ing(School of Pharmacy,Liaoning University of Traditional Chinese Medicine,Liaoning Dalian 116600,)

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600

出　　处：《广州化工》2024年第8期35-37,共3页GuangZhou Chemical Industry

基　　金：2021年辽宁中医药大学大学生创新创业训练计划项目资助(X202110162026)。

摘　　要：以酸枣为原料提取酸枣肉加入冰糖和柠檬酸制成复合酸枣汁,以海藻酸钠为辅料,采用正向成球技术制备,加入海藻酸钠制成酸枣爆珠,通过感官评价,以单因素试验法和正交试验法确定酸枣爆珠配方,最后经灌装、灭菌等工艺制得成品。所得酸枣爆珠,味道适宜,色泽适当。产品最佳配方为95.74%枣汁,3.73%的冰糖,0.15%的柠檬酸,0.37%的海藻酸钠。本产品的开发将增加大众对于酸枣饮品的接受程度,解决酸枣加工产业的环境污染问题,创造更大的经济效益。Jujube was used as the raw material to extract the jujube pulp,and the compound jujube juice was made by adding sugar and citric acid.Sodium alginate was used as the auxiliary material,and the forward balling technology was used to prepare the jujube.Sodium alginate was added to make the jujube explosion ball.Through sensory evaluation,the formula of jujube explosion ball was determined by single factor test and orthogonal test.Finally,the finished product was prepared by filling and sterilization.The obtained sour jujube burst beads have suitable taste and appropriate color.The optimum formula of the product was 95.74%jujube juice,3.73%rock sugar,0.15%citric acid and 0.37%sodium alginate.The development of this product will increase the public's acceptance of sour jujube drinks,solve the environmental pollution problems of the sour jujube processing industry,and create greater economic benefits.

关 键 词：酸枣 爆珠 正向成球技术 配方 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]