功能枇杷片生产工艺优化

Production Process Optimization of Function Loquat Tablets

以枇杷为主原料,添加其他辅料,加工生产一种枇杷新产品——枇杷片。首先确定枇杷片护色工艺;进而选择添加辅料,确定各种添加辅料配比;最后对加工工艺中的3个关键工艺(热煮温度、烘干时间及烘干温度)进行优化。以抑制褐变酶活性(多酚氧化酶)为指标,通过单因素试验研究p H值和温度对褐变酶活性的影响,结果表明:在高温低p H值的条件下,褐变酶活性受到较大抑制。在此基础之上研究抗坏血酸、有机酸两种护色剂的护色效果,结果表明:添加抗坏血酸浓度为250 mg/kg时对枇杷护色效果最为适宜。选择马铃薯粉、白砂糖和食用胶作为添加辅料,以感官评定值作为指标,通过单因素试验和正交试验确定马铃薯粉、白砂糖和食用胶的最佳添加量依次为15%、12%和6%。选择热煮温度、烘干时间及烘干温度这3个关键工艺,以水分含量为指标,研究确定3个工艺的最佳工艺参数,结果表明:混合料热煮温度100℃,热煮时间30 min,烘干时间120 min和烘干温度75℃为最佳工艺参数。

Using loquat as mainly raw materials,other materials were added to produce a new product,loquat tablets. Firstly,color technology of loquat piece was determined. Then,add accessories were selected,add accessories ratio was determined.Finally,optimization of heat cooking temperature,drying time and drying temperature were made sure. Using multi-oxidase as indicators,effects of p H value and temperature on browning enzyme activity were researched through single factor experiment.Results showed that high temperature and low p H value could inhibit the activity of multi-oxidase. Then effect of ascorbic acid,organic acids for color were studied. Results showed that ascorbic acid was effective when concentration of 250 mg/kg. Potato powder,white sugar and edible colloid were selected as major raw materials,with sensory evaluation value as indicator,optimum adding amount of potato powder,white sugar and edible gum were determined by single factor test and orthogonal test,which were 15%,12% and 6%. Cooking temperature,drying time and drying temperature were selected,with moisture content as the index,optimum process parameters were studied. Results showed that boiling temperature 100 ℃,boiling time 30 minutes,drying time 120 minutes and drying temperature 75 ℃ were the best technical parameters.