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摘要：本课题是以苹果与胡萝卜为原料研制开发即食果蔬粉。文中主要探讨了苹果与胡萝卜的预处理、护色及制备工艺路线对果蔬粉品质的影响。采用L9（34）正交实验发现：在烫漂3min、常温以及浸泡15min的条件下，苹果片的最优护色条件为：0.5%的半胱氨酸、0.3%的柠檬酸、0.5%的草酸和0.5%的氯化钠复配；在常温和15min浸泡条件下，胡萝卜的最优复合护色条件为：浓度为0.2%的半胱氨酸、1.4%的柠檬酸、0.5%的草酸和1.0%的氯化钠的复配。通过比较不同干燥方法对于苹果和胡萝卜的含水量、VC含量以及pH值变化的影响分析，确定了真空冷冻干燥是一种较佳的即食果蔬粉制备加工工艺方法。另外，通过正交实验和感官评定，将经过护色处理后的苹果浆和胡萝卜浆按1:1混合，添加白砂糖2%，经冷冻干燥后再次粉碎得到的果蔬粉风、色泽、文生素C含量均较佳，可作为即食型食品。20838
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毕业论文关键词： 果蔬粉；苹果；胡萝卜；护色；制备工艺路线
Preparation process and parameter design of the fruit and vegetable powder
Abstract: This research was focused on the development of fruit and vegetable powder based on apple and carrot as raw materials. This article mainly was discussed the apple and carrot processing technology, color protection, routes for preparing effects on the quality of the product. The results indicated that the quality of the apple power was the best after was dealt with 0.5% L-cys , 0.3% citric acid, 0.5% oxalic acid and 0.5% NaCl for color protecting ,blanching lasts 2min and ,immersion at nomal temperature for 15min . Under orthogonal factor treament of the carrot power, the best composion of them was 0.2% L-cys , 1.4% citric acid , 0.5% oxalic acid and 1.0% NaCl after immersion at nomal temperature for 15min. Results different dry methods had different effect on the moisture content, VC content and pH of apple and carrot power. To analysis these to determine the vacuum freeze drying is a kind of good preparation process of fruit and vegetable powder. In addition, mix up apple pulp and carrot pulp according a certain proportion through orthogonal experiments and sensory evaluation research to get a formulation for the compound fruit and vegetable powder:apple: carrots ratio of 1:1 and sugar content was 2%.
KeyWords : fruit and vegetable powder ; apple ; carrot ; color protection ; routes
目 录
1绪论 1
1.1果蔬的概述 1
1.1.1果蔬的营养价值 1
1.1.2苹果的营养保健价值 1
1.1.3胡萝卜的营养保健价值 1
1.2果蔬的加工现状概述 2
1.3果蔬粉概述 2
1.3.1果蔬粉的营养价值 3
1.3.2果蔬粉加工的国内外研究现状概述 3
1.3.3果蔬粉的应用前景 4
1.4影响果蔬粉产品质量品质的因素 4
1.4.1护色剂 5
1.4.2干燥方式 6
1.5 本课题的研究目的和意义 6
2 材料与方法 7
2.1 实验材料 7
2.2 仪器与设备 7
2.3 实验方法 8
2.3.1工艺流程及操作要点 8
2.3.2果蔬的预处理 9
2.3.3护色正交实验设计 11
2.3.4果蔬粉中水分含量的测定 12
2.3.5果蔬粉中文c含量的测定 12
2.3.6果蔬粉pH值的测定 12
2.3.7感官评定 12
3 结果与讨论 14
3.1苹果护色工艺的研究 14
3.1.1苹果护色条件的确定 14