野生软枣猕猴桃玉竹罐头的研制

野生软枣猕猴桃果味鲜美,营养价值和药用价值很高,但贮藏期、货架期相对较短。为延长其贮藏期,可以开发软枣猕猴桃相关产品。野生软枣猕猴桃果实体积小,果面光滑,非常适合加工成罐头等产品。试验以野生软枣猕猴桃为材料,创新性地加入在食品中应用较少的玉竹,制成罐头,并优化了软枣猕猴桃玉竹罐头的配方以及制作工艺。通过单因素试验与正交试验确定了最佳配方为野生软枣猕猴桃添加量为40%,饴糖添加量15%,玉竹液添加量36%,柠檬酸添加量0.3%,其余为蒸馏水。在此配方下得到的产品酸甜可口,果实完整,软枣猕猴桃风味浓郁。试验为野生猕猴桃与玉竹的深加工及附加值的提升提供了数据参考。

The Development of Wild Actinidia arguta and Jade Bamboo Can

The wild Actinidia arguta is delicious and has high nutritional and medicinal value,but its storage period and shelf life are relatively short.In order to prolong its storage period,we can develop the relevant products of wild Actinidia arguta.Wild Actinidia arguta is small in size and smooth in surface,which is very suitable for processing into canned products.This study used wild Actinidia arguta as material,and added jade bamboo creatively which was less used in the food,and made them into a can,and optimized the formula and production technology of the can.Through single factor test and orthogonal test,the optimum formula was 15%caramel,36% bamboo liquid and 0.3% citric acid.and the rest was distilled water.The product obtained by this formula is sweet and sour,with complete fruit and rich flavor of wild Actinidia arguta.The experiment can provide data reference for further processing and increasing added value of wild Actinidia arguta and jade bamboo.