即食复合辣木果蔬薄片加工工艺的研究

Study on the Processing Technology of Instant Composite Moringa oleifera Fruit and Vegetable Slices

以辣木、猕猴桃和紫菜为主要原料,对辣木果蔬薄片生产中的几个关键工艺进行了研究,包括烫漂方法、调味料的配比、增稠剂的选择、干燥方法等4个最佳工艺参数的确定。结果表明,用90℃热水对复合蔬菜热烫30 s时,其VC、黄酮含量最高,分别为0.123 g/100 g、2.40%;复合辣木果蔬泥的最佳调味配方为:以浓缩后复合果蔬质量计100%,食盐添加量1.1%、味精添加量0.9%、白砂糖添加量1.5%,五香粉添加量0.9%,该配方下制得的复合辣木果蔬泥调味感官品质评分为14.5分;复合增稠剂的最佳配方为:CMC-Na添加量0.18%,黄原胶添加量0.19%,海藻酸钠添加量0.18%,在此条件下复合辣木果蔬泥的感官品质评分为96.1分。采用80℃热风干燥1.5 h,再用中档火力的微波炉干燥3 min进行联合干燥,此时得到的复合辣木果蔬薄片的VC含量损失较小,含水率适中,产品酥脆可口,感官品质评分为84.1分。

Moringa oleifera, kiwi and laver as the main raw materials, the key technologies in the production of Moringa oleifera fruit and vegetable slices were studied and the best technological parameters were determined, including blanching method, proportion of seasoning, and selection of thickener and drying method. The results indicated that the highest content of VC and flavonoids of the composite vegetables were 0.123 g/100 g and 2.40% respectively after hot water blanching at 90 ℃ for 30 s. The optimal seasoning proportions were（with condensed compound fruit and vegetables meter as 100%（w/w））： salt 1.1%, monosodium glutamate 0.9%, sugar 1.5% and five-spice powder 0.9%, the sensory evaluation score of the seasoned compound vegetable puree was 14.5. The best formula of the compound thickener were： CMC-Na 0.18%, xanthan gum 0.19%, sodium alginate 0.18%, and the sensory score of the vegetable puree with the above thickener was 96.1. Under these conditions, the compound vegetable puree was dried by hot air at 80 ℃ for 1.5 h and microwave at middle power level for 3 min. The final compound Moringa oleifera fruit and vegetable slice product had a smaller loss in VC, a moderate water content, a crisp and delicious taste, and the comprehensive sensory evaluation score was 84.1.