花青素瓜子的加工工艺

以南瓜子为主要原料,以白砂糖、柠檬酸、蓝莓香精和花青素为辅料,开发一种花青素南瓜子。以感官评分为评价指标,通过单因素试验确定白砂糖、柠檬酸、花青素和蓝莓香精的添加量。在此基础上,通过L_9(3~4)正交试验,确定原辅料的最佳配方为:白砂糖、柠檬酸、花青素和蓝莓香精的质量分数分别为3%,0.4%,12%,0.2%。进一步研究生产花青素瓜子的主要工艺条件为:喷香液(正交试验最佳配方)喷洒量为25 mL/30 g(瓜子);瓜子去膜良好后煮制入味,在100℃下烘烤225 min,在130℃下爆炒8 min。为花青素瓜子的工业化生产提供理论依据。

Technology of Pumpkin Seeds Containing Anthocyanidins

Taking pumpkin seed as main raw material,white granulated sugar,citric acid,blueberry flavor and anthocyanins as the accessories,one kind of pumpkin seeds containing anthocyanidins is developed.A sensory score as an evaluation index,the additions of granulatd sugar,citric acid,anthocyanidins and blueberry flavor are determined through single factor experiments.On this basis,an orthogonal experiment L_9(3~4) is used to determine the best recipe,which is white granulated sugar 3%,citric acid 0.4%,anthocyanidins 12%,and blueberry flavor 0.2%.Further more,the main technology conditions for producing pumpkin seeds containing anthocyanidins are as follows:the adding quantity of the juice which is the mixture of granulated sugar,citric acid,anthocyanidins,and blueberry flavor is 25 mL per 30 g seeds.The stripping melon seeds are baked for 225 min and then fried at 130℃for 8 min.The results of this study provide a theoretical basis for industrial production of pumpkin seeds containing anthocyanidins.