摘要
[目的]探讨蓝莓瓜子的最佳加工工艺条件。[方法]以南瓜子为主要原料,复配以蓝莓果汁,开发纯天然的果汁瓜子。以瓜子的感官品质为评价标准,以蓝莓、白砂糖和柠檬酸为因素,进行蓝莓果汁配比的正交试验以及该果汁与黑米花青素的配比试验,研究果汁添加量、烘烤温度和时间及炒制时间对瓜子品质的影响,确定蓝莓瓜子的最佳工艺条件。[结果]影响蓝莓复配果汁风味的因素依次为:白砂糖>柠檬酸>蓝莓,蓝莓果汁的最佳配方如下:蓝莓5%,白砂糖6%,柠檬酸0.2%,蓝莓果汁与黑米花青素的最佳配比为1∶3,复配果汁的最佳添加量为15 ml/20 g瓜子。生产蓝莓瓜子的主要工艺条件为:瓜子去膜后在80℃温度下烘烤2 h,于160℃爆炒270 s。[结论]该研究为绿色纯天然果汁瓜子的开发提供科学依据。
[ Objective ] The study aimed to discuss the optimum technology conditions for the blueberry melon seeds. [ Method ] With the pumpkin seed was the main raw material, matched with the blueberry fruit juice, the melon seeds with pure nature fruit juice was developed out. Taking the sense quality of the melon seeds as the evaluation standard, with the blueberries, sugar and citric acid as the factors, the orthogonal experiment on the blueberry fruit juice proportion and the test on the ratio of the fruit juice and anthocyanins in black rice were conducted. The effects of the fruit juice adding quantity, baking temperature and time and frying time on the quality of the melon seeds were studied and the optimum technology conditions for the blueberry melon seeds were confirmed. [ Result ] The factors influencing the taste of the compound blueberry fruit juice were in order of sugar 〉 citric acid 〉 blueberries. The optimum formula of the blueberry fruit juice was as fol- lows： blueberries of 5%, sucrose of 8% and citric acid of 0.2%. The optimum ratio of blueberry juice to anthocyanins＇in the black rice was 1 ： 3 and the adding quantity of the blueberry fruit juice was 15 ml per 20 g seeds. The main technology conditions for producing the blueberry melon seeds were as follows： the stripping melon seeds were baked for 2 h at 80 ~C and fried for 270 s at 160 ℃. [ Conclusion] The study pro- vided the scientific basis for the development of the green fruit juice with pure nature.
出处
《安徽农业科学》
CAS
北大核心
2011年第36期22576-22578,共3页
Journal of Anhui Agricultural Sciences
基金
2010年度国家农业科技成果转化资金项目"瓜子原料安全贮运及系列产品开发产业化示范"(2010GB2C300197)
2011-2012学年合肥工业大学学生创新基金"百千百"专项资助项目"宣城市中良枣业"专项
关键词
南瓜子
蓝莓
Pumpkin seed
Blueberry
