沙棘、蓝莓粉复合沙棘油软糖的研制
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摘要
以沙棘粉、蓝莓超微果粉为主料,复合适当比例沙棘油,并按照比例加入白砂糖、果葡糖浆、柠檬酸、果油和明胶等辅料,通过合理的工艺,研制开发出了具有一定保健功能的沙棘蓝莓粉复合油软糖。在单因素试验的基础上,通过正交试验设计结合感官评价得到风味独特的保健软糖。其在口感和各项性状指标最佳的工艺配方为:沙棘、蓝莓果粉的添加量为18%,沙棘油的添加量为0.8%,固定比例组分明胶的添加量为14%。软糖成品水分含量为20.6%、硬度为27.5g、pH为5.4,维生素C含量为53.68mg/100g,弹性良好,咀嚼性好,胶黏性小。
Hippophae rhamnoides powder and blueberry compound fruit powder were used as the main material,the appropriate proportion of seabuckthorn oil was added,and the auxiliary materials such as sugar,fructose syrup,citric acid,fruit oil and gelatin were added in proportion,and the process was reasonable. Hippophae raspberry powder compound oil fudge with certain health care function was developed. On the basis of single factor experiment,the properties of fudge making were determined by orthogonal design combined with sensory evaluation. The optimum technological parameters were the addition of gelatin was fudge product 14% and the quantity of seabuckthorn fruit powder was fudge product 18%,the addition of seabuckthorn oil was 0. 8%. The water content of the fudge product was 20. 6%,the hardness was 27. 5,the pH was 5. 4%,the vitamin C content was 53. 68 mg/100 g. The process is simple and retains the activity and nutrients of Hippophae rhamnoides and blueberries to the maximum extent.
Hippophae rhamnoides powder and blueberry compound fruit powder were used as the main material,the appropriate proportion of seabuckthorn oil was added,and the auxiliary materials such as sugar,fructose syrup,citric acid,fruit oil and gelatin were added in proportion,and the process was reasonable. Hippophae raspberry powder compound oil fudge with certain health care function was developed. On the basis of single factor experiment,the properties of fudge making were determined by orthogonal design combined with sensory evaluation. The optimum technological parameters were the addition of gelatin was fudge product 14% and the quantity of seabuckthorn fruit powder was fudge product 18%,the addition of seabuckthorn oil was 0. 8%. The water content of the fudge product was 20. 6%,the hardness was 27. 5,the pH was 5. 4%,the vitamin C content was 53. 68 mg/100 g. The process is simple and retains the activity and nutrients of Hippophae rhamnoides and blueberries to the maximum extent.
引文
[1]Onica Florescu,Claudia Stihi,Cristiana Radulescu.Mineral composition of lavandula angustifolia flowers and hippophae rhamnoides fruits extracts[J].Journal of Science and Arts,2017,4(41):789-794.
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[7]Vivek Vashishtha,Kalpana Barhwal,Ashish Kumar,et al.Effect of seabuckthorn seed oil in reducing cardiovascular risk factors:a longitudinal controlled trial on hypertensive subjects[J].Clinical Nutrition,2017(36):1231-1238.
[8]Yu Wen Hsu,Chia Fang Tsai,Wen Kang Chen.Protective effects of seabuckthorn(Hippophae rhamnoides L.)seed oil against carbon tetrachloride-induced hepatotoxicity in mice[J].Food and Chemical Toxicology,2009(47):2281-2288.
[9]迟晓君,王童,徐镇祥,等.苹果超微粉软糖的研制[J].山东农业工程学院,2017(3):43-46.
[10]何思微,叶礼红.沙棘软糖工艺的研制[J].食品工程,2012(12):104-107.
[11]迟晓君,岳凤丽,部建雯,等.果蔬复合型超微粉软糖的研制[J].中国果菜,2017(11):1-5.
[2]Heikkikallio,Aoru Yang,Pekka Peippo.Effects of different origins and harvesting time on vitamin C,tocopherols,and tocotrienols in sea buckthorn(Hippophae1 rhamnoides)berries[J].Agricultural and Food Chemistry,2002(50):6136-6142.
[3]Girish Korekar,Phuntsog Dolkar a,Harvinder Singh b,et al.Variability and the genotypic effect on antioxidant activity,total phenolics,carotenoids and ascorbic acid content in seventeenb natural population of Seabuckthorn(Hippophae rhamnoides L.)from trans-Himalaya[J].Food Science and Technology,2014(55):157-162.
[4]Caiyun He,Guoyun Zhang,Jianguo Zhang.Integrated analysis of multiomic data reveals the role of the antioxidant network in the quality of sea buckthorn berry[J].The Faseb Journal,2018(31):1929-1938.
[5]Basu M,Prasad R,Jayamurthy P,et al.Anti-atherogenic effects of seabuckthorn(Hippophaea rhamnoides)seed oil[J].Phytomedicine,2007(14):770-777.
[6]Diandong Hou,Zhenghong Di,Ruiqun Qi.Sea buckthorn(Hippopha rhamnoides L.)oil improves atopic dermatitis like skin lesions via inhibition of NF-κB and STAT1 activation[J].Skin Pharmacol Physiol,2017(30):268-276.
[7]Vivek Vashishtha,Kalpana Barhwal,Ashish Kumar,et al.Effect of seabuckthorn seed oil in reducing cardiovascular risk factors:a longitudinal controlled trial on hypertensive subjects[J].Clinical Nutrition,2017(36):1231-1238.
[8]Yu Wen Hsu,Chia Fang Tsai,Wen Kang Chen.Protective effects of seabuckthorn(Hippophae rhamnoides L.)seed oil against carbon tetrachloride-induced hepatotoxicity in mice[J].Food and Chemical Toxicology,2009(47):2281-2288.
[9]迟晓君,王童,徐镇祥,等.苹果超微粉软糖的研制[J].山东农业工程学院,2017(3):43-46.
[10]何思微,叶礼红.沙棘软糖工艺的研制[J].食品工程,2012(12):104-107.
[11]迟晓君,岳凤丽,部建雯,等.果蔬复合型超微粉软糖的研制[J].中国果菜,2017(11):1-5.