食品科学 ›› 2008, Vol. 29 ›› Issue (10): 228-230.

• 工艺技术 • 上一篇    下一篇

速溶南瓜粉生产工艺改进研究

 翟玮玮   

  1. 江苏食品职业技术学院食品工程系;
  • 出版日期:2008-10-15 发布日期:2011-12-08

Study on Production Technology Improvement of Instant Pumpkin Powder

 DI  Wei-Wei   

  1. Food Engineering Departemt,Jiangsu Food Science College,Huaian 223003,China
  • Online:2008-10-15 Published:2011-12-08

摘要: 通过对微波、超声波和酶解三种优化方法处理所得的南瓜粉进行质量比较,确定出微波处理制得的南瓜粉质量最好,进一步对微波处理进行单因素和正交试验设计,获得南瓜粉生产最佳工艺组合,即微波处理,作用时间3min,功率大火,料液比1:1.5。

关键词: 南瓜粉, 微波处理, 超声波处理

Abstract: The techniques such as microwave treatment,ultrasonication and enzymatic hydrolysis were used to develop instant pumpkin powder. Among the three techniques,the microwave treatment is the best one in term of quality. The technologcial conditions of microwave treatment were optimized by single-factor and orthogonal design. The results showed that the treat-ment effect of pumkin pulp is the best by microwave in total power for 30 min with the material to liquid of 1:1.5.

Key words: pumpkin powder, microwave treatment, ultrasonication