咖喱南瓜灌肠的研制

The Development of Curry and Pumpkin Enema

试验是在传统灌肠的基础上,添加咖喱粉及南瓜浆研究新式灌肠的加工工艺。通过单因素试验和正交试验研究其产品最佳工艺参数和配方。结果表明:咖喱粉添加量为1%,南瓜浆添加量为6%,淀粉添加量为7%,多聚磷酸盐添加量为0.25%。产品营养丰富,风味独特。

The experiment is conducted with curry powder and pumpkin juice as the main raw material to develop the processing technology of new-type enema. Through single factor and orthogonal experiments, the optimal process parameters and recipe are better developed. The results show that the best recipe is as follows： 1% curry powder, 6% pumpkin juice, 7% starch, 0. 25% polyphosphate. The product made according to such formula is of rich nutrition and unique flavor.