雪莲果系列制品的研制

为提高雪莲果的利用价值和开发新的功能性食品,以新鲜雪莲果为原料,榨汁后滤液喷雾干燥制备雪莲果汁粉,滤渣制备雪莲果渣粉。考察了护色剂对雪莲果汁粉及出粉率的影响,并对产品中低聚果糖的含量进行了测定。再以玉米胚芽油为芯材,雪莲果汁及其他材料为壁材,采用微胶囊技术研发新型的功能性雪莲果汁粉末油脂。结果表明:0.20%的柠檬酸护色效果较好,制备的雪莲果汁粉末油脂表面油含量2.11%,包埋率92.6%,冲溶后的乳状液有雪莲果香且稳定性好。

The series products of yacon(Smallanthus Sonchifolius)

In order to improve the utilization value of yacon and develop new functional food,yacon fruit was pulped and the filtrate was spray dried to Yacon fruit powder,the filter residue was made to marc powder.Effects of color fixative on the fruit power and the flour yield were investigated,the Fructo-oligosaccharides(FOS) content of the products was determined.A new type of yacon microencapsulated powder oil with function was prepared by spray drying,with the corn germ oil as core material,and the yacon fruit juice and other materials as wall materials.The results showed that,the protecting color effect is fine with addition of 0.20% citric acid,the surface oil content of the yacon juice powdered oil is 2.11% and the embedding efficiency is 92.6%.The dissolution of yacon juice powdered oil was stable and has yacon aroma.