果蔬复合果丹皮的加工工艺研究

Study on the Preparation Technology of the Compound Sweetend Roll of Fruit and Vegetable

[目的]研究海带的脱腥工艺和复合果丹皮的配方。[方法]以海带、苹果、胡萝卜等为主要原料,通过正交试验优选复合果丹皮的最佳工艺配方,并用绿茶进行了海带的脱腥处理试验。[结果]用浓度为1.5%的茉莉花茶60℃处理海带10 min可脱腥。复合果丹皮的最佳配方:苹果浆∶海带浆∶胡萝卜浆为2∶1∶1,加糖量为30.00%,柠檬酸0.90%,海藻酸钠0.10%调配,在60℃下干燥6.0 h。[结论]在最佳工艺条件下,可得色泽、风味、口感较好的果蔬复合果丹皮。

[Objective] The deodorization technology of the kelp and the formula of compound sweetend roll were researched.[Method] The formula of compound sweetend roll,consisting of kelp,carrot and apple as major raw material,were experimented with orthogonal test and the green tea was used for its deodorization treatment.[Result] The deodorization effect of kelp was good under the condition of the green tea with the concentration of 1.5%,soaking time of 10 minutes at 60 ℃.The optimum formula of the compound sweetend roll was as follows： the ratio of apple juice ∶kelp pulp∶carrot pulp was 2∶1∶1,the adding amount of sugar was 30.00%,citric acid was 0.90%,and then,it would be dried at 60 ℃ for 6.0 hours after the preliminary product was treated with sodium alginate of 0.10%.[Conclusion] Under the technology,the compound sweetend roll of fruit and vegetable was with the character of nice color,taste.