摘要
目的:以香椿为主要原料,通过添加粘结剂、复合膨松剂等辅料,经过调糊、摊制、烘烤、干燥等工艺而制成香椿即食营养片.方法:采用单因素试验和正交试验,以感官评分为指标对香椿即食营养片的工艺配方进行优化,并评价香椿即食营养片的品质.结果:得到香椿即食营养片的最佳制作配比为:以香椿浆料100％计,CMC-Na 0.4％、海藻酸钠0.4％、甘油3％、面粉添加量6％;蔗糖2.5％、食盐0.6％、五香粉0.3％;干燥温度70℃、干燥时间130 min.结论:此工艺条件下制作的香椿即食营养片保留了香椿原有的香味以及营养,可作为休闲食品,而更利于储存和运输.
Abstract
[Objective]Toona sinensis ready to eat nutritional tablets were prepared from Toona sinensis by adding,,binder agents,compound bulking agents and other excipients,and then through pasting,holding,baking and drying processes.[Method]The process formula of Toona sinensis ready to eat nutritional tablets was optimized by single factor test and orthogonal test with sensory score as index,and the quality of Toona sinensis ready to eat nutritional tablets was evaluated.[Result]The optimum fabrication ratio to obtain ready to eat nutritional tablets for Toona sinensis was based on 100％of Toona sinensis paste,CMC-Na 0.4％,sodium alginate 0.4％,glycerol 3％,flour addition 6％,sucrose 2.5％,salt 0.6％,and five spice powder 0.3％,drying temperature 70℃,drying time 130 min.[Conclusion]Ready to eat nutraceuticals of Toona sinensis made under this process condition preserve the aroma as well as nutrition of Toona,which could serve as recreational food,but also facilitate storage and transportation.
维普
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