一款即食低脂南瓜脆片的研制及其营养价值评价

南瓜富含糖类、维生素、常量元素、微量元素、蛋白质、脂肪及多种氨基酸,是一种天然健康富含营养物质的食品。以南瓜为主要原料,通过切片、护色热烫、浸渍、冷冻、真空油炸等工序工艺调控,研制一款低脂南瓜脆片。首先以南瓜脆片的硬度和感官评分为试验指标,分别选择切片厚度、热烫时间、壳聚糖浓度、冷冻时间进行单因素试验,然后以感官评分和脂肪含量为试验指标进行正交试验设计。最终确定低脂南瓜脆片的最优加工工艺条件为切片厚度3.5 mm,热烫时间80 s,壳聚糖质量分数2.0%,冷冻时间1.5 d。最后,用该加工工艺制作真空油炸南瓜脆片,测定营养成分,并对新鲜南瓜、切片南瓜、热烫南瓜、浸渍南瓜及真空油炸南瓜脆片的总糖、维E、胡萝卜素及肌醇含量进行比较分析。所制作的南瓜脆片水分和脂肪含量分别为7.68%和11.98%,其形态完整、无破损、外观为金黄色、非常酥脆、口感无油腻、有油炸风味和南瓜香气,是一款低脂且耐贮藏的南瓜产品。

Development and Nutritional Evaluation of a Ready-to-eat Low-fat Pumpkin Crisp

Pumpkin is rich in sugar,vitamins,major elements,trace elements,protein,fat and a variety of amino acids,is a natural,healthy and nutritious food. In this study,pumpkin was selected as the main raw material,through slicing,color protection,blanching,impregnation,freezing,vacuum frying and other processes,a low-fat pumpkin crisp was developed.Firstly,the single factor experiment was carried out with the hardness and the sensory score as the test indexes,and the slice thickness,the blanching time,the concentration of chitosan and the freezing time were selected as factors. Then the orthogonal experimental design was carried out with the sensory score and the fat content as the test indexes. The optimal processing conditions were determined as follows:slice thickness of 3.5 mm,blanching time of 80 s,chitosan concentration of 2.0%,freezing time of 1.5 d. Finally,the vacuum fried pumpkin chips were prepared by this process,their nutritional composition was determined, and the contents of total sugar, vitamin E, carotene and inositol in fresh pumpkin, sliced pumpkin,blanched pumpkin,impregnated pumpkin and vacuum fried pumpkin chips were compared and analyzed. The moisture and fat content of the pumpkin crisp prepared by this study were 7.68% and 11.98% respectively,which had complete shape,no damage,golden color appearance,very crisp,no greasy taste,fried flavor and pumpkin aroma. It was a low-fat and stash resistant pumpkin product.