玫瑰花风味南瓜子的加工工艺研究
目的 开发口感良好, 富有营养的玫瑰花风味南瓜子。方法 以南瓜子为主要原料, 白砂糖、柠檬酸、花青素和玫瑰香精为辅料, 瓜子的感官品质为评价标准, 进行单因素及正交实验。结果 玫瑰花风味南瓜子的最佳生产工艺为: 白砂糖4%, 柠檬酸0.2%, 玫瑰香精0.8%, 香精与花青素的最佳配比为1∶4, 瓜子去膜后在100 ℃温度下烘烤6 h, 于160 ℃爆炒300 s。结论 该研究为玫瑰花风味南瓜子的开发提供了科学依据。
Objective To develop a nutritional and delicious leisure food of rose-flavor pumpkin seeds. Methods Pumpkin seeds were selected as the main raw material, white granulated sugar, citric acid, anthocyanins and rose flavor as the excipients. Taking the sense quality of the pumpkin seeds as the evaluation standard, a single factor and orthogonal experiment was conducted to obtain the best preparation ratio of the component. Results The best processing technology conditions were obtained as follows: white granulated sugar of 4%, citric acid of 0.2%, rose essence of 0.8% and the best ratio of essence to anthocyanins was 1:4, and the pumpkin seeds were baked at 100 ℃ for 6 h after decoated and then fried at 160 ℃ for 300 s. Conclusion The above experience provides a scientific basis for the development of the rose-flavor pumpkin seeds.
标题：玫瑰花风味南瓜子的加工工艺研究
英文标题：Processing technology of rose-flavor pumpkin seeds
作者：
韩卓 合肥工业大学生物与食品工程学院
何月新 合肥工业大学生物与食品工程学院
张晓霞 合肥工业大学生物与食品工程学院
孙汉巨 合肥工业大学生物与食品工程学院
刘天成 安徽小刘食品有限责任公司
刘广平 安徽小刘食品有限责任公司
中文关键词:南瓜子,玫瑰,花青素,加工工艺,
英文关键词:pumpkin seeds,rose,anthocyanin,processing technology,
发表日期：2012-09-24
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