摘要
针对新疆传统维吾尔族特色食品玛仁糖含糖量较高、储藏期较短的缺点,研发新型低糖玛仁糖。在单因素试验基础上,采用正交试验设计,利用新疆特色药食兼用植物为主要原料进行低糖玛仁糖配方试验,以石榴皮多酚为主要原料,优化天然抗氧化剂的复配试验,以延缓玛仁糖的油脂氧化、哈败,延长玛仁糖的货架期,为新型低糖玛仁糖的开发提供科学依据。
Aiming at the disadvantages of Xinjiang s traditional Uyghur specialty food Maren Sugar with high sugar content and short storage period,a new type of low-sugar Maren Sugar has been developed.On the basis of single factor experiment,the orthogonal experiment design was used,and the Xinjiang characteristic medicinal and edible plants were used as the main raw material to carry out the formulation experiment of low-sugar Maren Sugar.Pomegranate peels polyphenol as main material,the orthogonal experiment design was used to optimize the natural anti-oxidant compound test can delay the fat oxidation and spoilage of Maren Sugar,extend the shelf-life of Maren Sugar,and provide a technical basis for the development of new low-sugar Maren Sugar.
作者
张君萍
来海中
刘文君
晁泽阳
比拉力·吐尔洪
ZHANG Jun-ping;LAI Hai-zhong;LIU Wen-jun;CHAO Ze-yang;BILALI·Tuerhong(The Key Laboratory of Plant Resources and Chemistry of Arid Zone Xinjiang Technical Institute of Physics and Chemistry,Chinese Academy of Sciences,Urumqi 830000,China;State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization,Xinjiang Technical Institute of Physics and Chemistry,Chinese Academy of Sciences,Urumqi 830000,China;Xinjiang Changkai Biotechnology Co.Ltd.,Urumqi 830011,China;Sichuan University,Chengdu 610065,China;Xinjiang Wudun Food Co.Ltd.,Hetian 848000,China)
出处
《中国食物与营养》
2020年第11期42-46,共5页
Food and Nutrition in China
基金
自治区科技支疆项目(项目编号:2017E0219)。
关键词
玛仁糖
低糖
天然抗氧化剂
货架期
Maren Sugar
low-sugar
natural antioxidant
shelf-life
