摘要
以加工后的红枣渣为原料,与酸枣粉复配制得功能性咀嚼片。该咀嚼片通过单因素试验和正交试验确定最佳工艺配方。采用恒温加速试验法预测该咀嚼片的货架期。通过对硬度变化、水分含量变化和感官评价变化的测定来探究该咀嚼片的贮藏稳定性。结果表明,该泡腾片的最佳配方为红枣渣与酸枣粉比例7∶3,添加75%的蛋白糖,添加1.5%的无水柠檬酸和添加0.75%的硬脂酸镁,且咀嚼片感官影响最大的因素是无水柠檬酸的添加量,其次为原料混合比例、蛋白糖添加量和硬脂酸镁添加量。直径3 cm的玻璃瓶包装咀嚼片在温度25℃,湿度在60%的条件下理论货架期为67 d。该试验利用传统上废弃的红枣渣,变废为宝,还可以推广到机械压榨杏仁油后杏肉的利用中。
This test utilized the processed jujube pomace as raw material and reconstituted with jujube powder to obtain functional masticatory tablets.The optimal process formulation of this chewable piece was explored by single factor test and orthogonal test.The shelf life of this chewable piece was predicted by constant temperature acceleration test.The storage stability of this chewable piece was explored by determination of hardness change,moisture content change and sensory evaluation change.The best formula of this effervescent piece was tested to be a 7∶3 ratio of jujube pomace to jujube powder supplemented with 75%of proteoglycans,1.5%of anhydrous citric acid,and 0.75%of magnesium stearate,and the most sensory influencing factor of the chewable piece was the addition of anhydrous citric acid,followed by the mixture ratio of raw materials,the addition of proteoglycans,and the addition of magnesium stearate.Glass bottles 3 cm in diameter packaged chewable tablets have a theoretical shelf-life of 67 days at a temperature of 25℃and humidity at 60%.The test utilized traditionally discarded jujube pomace,which was converted into treasure.This test can also be generalized to the utilization of apricots after mechanical pressing of almond oil.
作者
辛镇忠
王连
王愈
王诗瑶
XIN Zhenzhong;WANG Lian;WANG Yu;WANG Shiyao(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030800,China)
出处
《农产品加工》
2022年第19期26-30,共5页
Farm Products Processing
基金
山西农谷建设科研专项项目(SXNGJSKYZX201902)
山西农业大学科技创新基金项目(2020BQ09,2020BQ49)
山西省高等学校科技创新项目(2020L0145,2020L0171)
山西省优秀博士来晋工作奖励资金科研项目(SXYBKY2019010,SXYBKY2019009)。
关键词
红枣渣
酸枣粉
咀嚼片
货架期
jujube pomace
jujube powder
masticatory tablets
shelf life
