小包装混合坚果工艺配方及营养成分分析

Process Formula and Nutritional Components of Small Package Mixed Nuts

以核桃仁、扁桃仁、腰果仁、榛子仁、蓝莓干为主要原料,通过低温烘焙、挑选去碎等工艺,研究以27g独立小包装为标准,以蛋白质、脂肪、亚油酸、感官为指标的产品配方。结果表明:在核桃仁含量36%、扁桃仁含量25%、腰果仁含量14%、榛子仁含量7%、蓝莓干含量6%时,使用该配方生产的独立小包装坚果营养成分和感官评价均处于最高值。27g定量独立小包装坚果的搭配合理,营养均衡,符合《中国居民膳食指南(2016)》每日推荐摄入量并方便消费者食用,具有很高的营养价值和保健作用。

With walnut meat,almond,cashew nut,hazelnut and dried blueberries as the main raw material,through the low temperature baking process,selection of particle removal,research on the basis of 27 grams of independent small package,with protein,fat,linoleic acid and sensory index for the product formula.The results showed that the content of walnut kernel,almond kernel,cashew kernel,hazelnut and dried blueberries were 36%,25%,14%,7% and 6%,respectivedly,the nutrient content and sensory evaluation of separate small package nuts produced with this formula were highest.27 g quantitative independent small package of nuts with reasonable,balanced nutrition,in line with the＂dietary guidelines for Chinese residents＂recommended daily intake,and convenient for consumers to eat,had a high nutritional value and health care.