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投稿时间：2019-05-06
投稿时间：2019-05-06
中文摘要: 为了对花果渣进行充分利用，该研究开发出花果渣膳食纤维粉及膨化脆片。以山楂、无花果、百合、桂圆的渣滓为主要原料，经超微粉碎处理，通过单因素和正交试验制备出的纤维粉的最佳配比为：山楂渣60%、百合渣20%、无花果渣10%、桂圆渣10%，此时其速溶性、感官评分最高。其膳食纤维含量为46.73%，水分含量为4.37%。以花果渣为主要原料，经调配、微波膨化后得到口高香脆的花果渣膨化脆片。结果表明：花果渣粉50%，低筋粉糯米粉40%、食用盐3%、白砂糖6%、膨松剂1%、微波膨化时间50 s、膨化功率800 W时，产品的感官评分最高、硬度脆度最适宜，并且其水分含量为3.65%。
Abstract:In order to make full use of the fruit and fruit residue，the meal fiber powder and puffed chips were developed.The optimum percentage of fiber powder prepared by single factor and orthogonal experiment was：60%hawthorn residue，20%lily residue，10%Fig residue and 10%longan residue.Its dietary fiber content was 46.73%，water content was 4.37%.The fruit and fruit residue was used as the main raw material.The results showed that the sensory score of the products was the highest and the hardness and brittleness was the most suitable when the flower residue powder was 50%，the glutinous rice powder was 40%，the edible salt was 3%，the white granulated sugar was 6%，the bulking agent was 1%，the microwave bulking time was 50 s and the bulking power was 800 W.water content was 3.65%.
keywords: hawthorn lily fig dietary fiber powder puffing chip
文章编号：202011015 中图分类号： 文献标志码：
基金项目:天津市大学生创新训练计划项目“花果渣膳食纤维粉及膨化片的研制”（201810061027）；河北省技术创新引导计划项目（19827107D）
| 作者 | 单位 |
| 姜锐，张平平，张琳依1，孙继红，单振广，张静 | 天津农学院食品科学与生物工程学院，天津300384；承德大金星食品有限公司，河北滦平068253；河北省（承德）山楂产业技术研究院，河北兴隆067300 |
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