富含花色苷果蔬粉配方的研究

Reasearch on the Formulation of Anthocyanin-rich Fruit and Vegetable Powder

为提高果蔬粉的营养价值,本研究利用红甜菜粉、紫薯粉、草莓粉、蓝莓粉复配制成富含花色苷的果蔬营养粉,通过单因素试验、正交试验,并以感官评分为评价指标,优化果蔬粉的配方。结果表明,果蔬粉最佳配方为红甜菜粉3.0 g、紫薯粉1.2 g、草莓粉3.0 g、蓝莓粉3.0 g、白砂糖0.45 g、瓜尔豆胶0.01 g,得到的果蔬粉富含花色苷(含量为88.5mg/100 g)等营养成分,且具有较高的抗氧化活性(DPPH自由基清除率可达82.71%),能为新型功能性果蔬营养粉的研制提供思路。

In order to improve the nutritional value of fruit and vegetable powder, red beet powder, purple potato powder, strawberry powder and blueberry powder were compounded to develop anthocyanin-rich fruit and vegetable nutritional powder on basis of single factor, orthogonal experiments. The results showed that the optimal formula of fruit and vegetable powder was: red beet powder 3.0 g, purple potato powder 1.2 g, strawberry powder 3.0 g, blueberry powder 3.0 g, sugar 0.45 g, melon bean gum 0.01 g. The developed fruit and vegetable powder was rich in nutrients such as anthocyanins(88.5 mg/100 g), and had higher antioxidant activity(DPPH free radical scavenging rate was82.71%), which would provid a newidea for the development of newfunctional fruit and vegetable nutritional powder.