复合山楂果粉加工工艺研究

Study on Processing Technology of Compound Hawthorn Fruit Powder

以山楂为原料,以山楂果粉VC和水分含量为考察指标,筛选出制作山楂果粉的最佳干燥方法;同时在单因素试验的基础上,通过正交试验优化了复合山楂果粉的最佳配方。结果表明,山楂果粉以真空冷冻干燥制品中VC含量最高,达55.75 mg/100 g,喷雾干燥山楂果粉水分含量最低,为3.13%;复合山楂果粉的最佳配方为:山楂200 g、红枣35 g、白砂糖5 g、复合酸0.3 g、麦芽糊精30 g,该配方制得的山楂果粉呈淡玫瑰红色、酸甜可口、风味较好。

Hawthorn was used as main raw materials in this experiment, an optimal drying method of hawthorn fruit powder was selected by detecting VC content and water content, and then the optimized composite powder formula was confirmed by single factor and orthogonal experiments. The results showed that, VC content was the highest in freeze drying products of hawthorn, reached 55.75 mg/100 g, moisture content was the lowest in spray drying hawthorn powder, was 3.13%. The optimum formula of compound hawthorn fruit powder was as follows： hawthorn 200 g, jujube fruit 35 g, sugar 5 g, complex acid 0.3 g, and maltodextrin 30 g. The compound hawthorn fruit powder had light rose red color, sweet and sour taste, and good flavor.