摘要
本文探讨了以核桃仁、莲子、酶解珍珠粉、芦荟全叶冻干粉、蔬果提取物(胡萝卜、桂圆、红枣、银耳)等为主要原料,强化VE、VC,采用挤压膨化结合添加活性抗氧化剂技术、微胶囊化技术等对所涉的蔬果活性成分(维生素E、维生素C和芦荟甙等)进行保鲜,加工生产具有一定保健功能(祛黄褐斑、润肠通便)的功能型蔬果胶囊的可行性。结果表明,研制产品置于37℃和相对湿度75%的环境中,存放3个月,其功效成分储存稳定性良好,与对照组(保存0月)相应指标比较差异无显著性。这说明利用该工艺技术对所涉的蔬果活性成分进行加工和保鲜是可行的。该工艺的研究成功为我国大量水果、蔬菜的高附加值加工利用提供了新途径,具有较好的推广应用价值。
Selecting walnut seed, lotus seed, pearl powder, freezing-dried powder of Aloe and extracts from vegetable and fruit (carrot, Euphorbia longan, dried jujubes, tremella) as main raw materials, reinforced with vitamin E and vitamin C while exploiting the technologies of squeezing expansion, with the products microcapsulated and added with active antioxidants to preserve the related bioactive constituents (vitamin E, vitamin C and aloein) from oxidation, a kind of capsules of fruit and vegetable capable of diminishing yellow-brown spots and improving constipation was investigated and prepared. The results showed that the functional constituents of product prepared exhibited excellent stability under the condition of 37℃, relative humidity of 75% for 3 months, and had no significant difference in comparison with control (p<0.01). The results also suggested that the technologies studied here were successful and feasible. The technologies provided a new way to make use of abundant vegetable and fruit resources in China and had valuable prospect for application.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第5期161-164,共4页
Food Science
基金
国家重点星火计划(2003EA730017)
江西省高技术发展引导资金(2003JXHT006)
关键词
蔬果胶囊
挤压膨化
微胶囊化
功效成分
保鲜
capsules of fruit and vegetable
squeezing expansion
microcapsule
functional constituents
preservation
