枣高膳食纤维营养果粒工艺研究

Process study of nutritional jujube fruit variants fortified with dietary fiber

以大平顶枣、大豆膳食纤维、食用胶为主要原料研制枣高膳食纤维营养果粒。在单因素实验的基础上,采用响应面分析法探究枣高膳食纤维营养果粒各原料对产品感官品质的影响,并确定最佳工艺配方。结果表明:枣高膳食纤维营养果粒的最优配方为:枣肉酱55 g、大豆膳食纤维添加量为10 g、食用琼脂的添加量为2 g,大量制备时可按此配方比例增加原料,此配方所制产品的感官评分最高,品质最佳,可为大平顶枣的综合利用提供新途径。

Using Dapingding jujube, soybean dietary fiber and edible agar as main materials, Nutritional jujube fruit variants fortified with dietary fiber was developed. Based on the single-factor experiments, the optimal prescription were optimized by response surface analysis method. The results showed that the best formula of jujube nutritional fruit variants were jujube paste 55 g, soybean dietary fiber 10 g, edible agar 2 g, and materials can be increased as the recipe proportion when large quantities were needed. The develop of this new product, which had a better quality in flavor and sensory provide a new way for comprehensive utilization of jujube.