果蔬冷冻干燥颗粒的配方研究
Study on the formula of fruits and vegetables granules freeze-drying
-
摘要: 以香蕉、苹果、青椒和胡萝卜2果2蔬的冷冻干燥粉末为主要原料,在单因素实验的基础上,以混合冻干粉末感官评分为指标,采用混料设计对其进行配方研究;优化后的粉末通过单因素实验以及Box-Behnken响应曲面设计,以颗粒的综合评分为指标,进行复合果蔬冻干颗粒配方研究。结果表明:果蔬粉末中2果2蔬添加量分别为香蕉15%、苹果35%、青椒34%、胡萝卜16%,感官评分为91.55±0.57;冻干颗粒的最佳配方为混合冻干粉50 g、低取代羟丙基纤维素（LS-HPC）15 g、料液比（混合冻干粉与乙醇用量比）为1∶12（g/m L）,综合评分97.12±0.28。该果蔬冷冻干燥颗粒制备工艺可行,酸甜适中,营养丰富,实验所得成品口感纯正,具有良好的工业生产加工前景。Abstract: This study was designed to use two fruits and two vegetables freeze-drying powers applied in granules.Sense scores were studied via the single factor methodologies, and then the formula optimization was determined by mixture design. On the basis of optimized powers, the formulations of granules were optimized using Box-Behnken response surface methodology.Study results showed that optimized proportion was banana 15%, apple 35%, green pepper 34% and carrot 16%, the sense scores of power was 91.55 ± 0.57.The formulations of granules were freeze-drying power 50 g, low-substituted hydroxypropyl cellulose ( LS-HPC) 15 g and the ratio of freeze-drying power and ethanol 1∶ 12 ( g/m L) .The comprehensive score was 97.12 ± 0.28.With the optimal formula, fruits and vegetables freeze-drying granules are stable and feasible and the granules tasted fine and smoot, it overall flavor was good.
下载: