Optimization of preparation technology and quality evaluation of nutrition of kiwifruit

Authors

XU Mudan, Shaanxi Research Institute of Agricultural Products Processing Technology, Xi’an, Shaanxi 710021, China
CAO Qing, School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
MAO Gennian, School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
WEI Chenxi, School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China

Abstract

To study the best formulation of kiwifruit nutritional chewable tablet, the fresh kiwifruit was used as raw material to prepare the fruit powder through slicing, vacuum drying, and crushing. A certain amount of vitamin A and vitamin _D were added. According to the single factor experiment, the formulation of kiwi fruit nutrition chewing tablets was also optimized using L₉(3³) orthogonal experiment. Ultimately, the quality of the prepared tablets was evaluated. The best formulation was 40% fruit power, 25% mannitol, 30% lactose, and 5% glucose, 10% PVP ethanol solution, which was used for soft materials, and 0.5% magnesium stearate and 0.5% talc mix powder was used as lubricant. And through quality evaluation: the chewable tablets prepared with yellow green smooth tablets, moderate hardness, sweet and sour. The moisture content is less than or equal to 5%, vitamin C 70.52 mg/100 g, total sugar content is less than or equal to 44.0%, Ca content is 52.14 mg/100 g.

Publication Date

8-28-2016

First Page

188

Last Page

191

DOI

10.13652/j.issn.1003-5788.2016.08.045

Recommended Citation

Mudan, XU; Qing, CAO; Gennian, MAO; and Chenxi, WEI (2016) "Optimization of preparation technology and quality evaluation of nutrition of kiwifruit," Food and Machinery: Vol. 32: Iss. 8, Article 45.
DOI: 10.13652/j.issn.1003-5788.2016.08.045
Available at: https://www.ifoodmm.cn/journal/vol32/iss8/45

References

[1] 王岸娜, 吴立根, 王晓曦. 猕猴桃加工、研究现状[J]. 食品与机械, 2006, 22(3): 67-70.
[2] NISHIYAMA I. Fruits of the actinidia genus[J]. Advances in Food and Nutrition Research, 2007, 52: 293-324.
[3] 黄宏文. 猕猴桃研究进展[M]. 北京: 科学出版社, 2000: 1-4.
[4] 周益民, 周慧娟, 叶正文, 等. 1-MCP处理对猕猴桃贮藏保鲜效果的影响[J]. 食品与机械, 2010, 26(6): 40-43.
[5] 刘旭. 陕西省猕猴桃产业发展战略研究[D]. 西安: 西北农林科技大学, 2014: 6-10.
[6] 吴昊. 新型果蔬咀嚼片生产技术[J]. 农产品加工: 综合刊, 2012, 39(8): 325-327.
[7] 华霄, 康佳琪, 唐乐乐, 等. 休闲食品果蔬咀嚼片的研制[J]. 安徽农业科学, 2011, 39(30): 18 757-18 759.
[8] 许牡丹, 史芳, 邹继伟, 等. 一种猕猴桃果片及其制备方法: 中国, 201310347262.0[P]. 2013-12-18.
[9] LERICI C R, ROSA D. Kiwifruit processing: some considerations[J]. Acta Horticulturae, 1990, 282: 399-406.
[10] 冯大伟, 冀晓龙, 王敏, 等. 菊粉咀嚼片制备工艺研究[J]. 食品研究与开发, 2013, (14): 46-49.
[11] 潘丽军, 陈锦权. 试验设计与数据处理[M]. 南京: 东南大学出版社, 2008: 100-110.
[12] 朱川, 刘雅, 钟芳, 等. 冰淇淋感官评定方法的建立[J]. 食品与机械, 2007, 23(3): 127-131.
[13] 国家药典委员会. 中华人民共和国药典[S]. 2010版, 北京: 中国医药科技出版社, 2010: 附录ID.
[14] 大连轻工业学院. 食品分析[M]. 北京: 中国轻工业出版社, 2007: 206-211.
[15] 宁正祥. 食品成分分析手册[M]. 北京: 中国轻工业出版社, 1998: 258-259．
[16] 王永华. 食品分析[M]. 北京: 中国轻工业出版社, 2012: 189-191.
[17] 田海龙, 张平, 农绍庄, 等. 基于TPA测试法对1-MCP处理后葡萄果实质构性能的分析[J]. 食品与机械, 2011, 27(3): 104-107.
[18] TRONCOSO E, PEDRESCHI F. Modeling of textural changes during drying of potato slices[J]. Journal of Food Engineering. 2007, 82(4): 577-584.
[19] 申江, 李帅, 齐含飞. 低温真空干燥对胡萝卜品质的影响[J]. 制冷学报, 2012（2）: 64-67.
[20] BONDARUK J, MARKOWSKI M, BLASZCAK W. Effect of drying conditions on the quality of vacuum． microwave dried potato cubes[J]. Journal of Food Engineering, 2007, 81(10): 306-312.
[21] 刘学军, 高倩倩. 人参蓝莓口嚼片的研制[J]. 中国食物与营养, 2012, 18(8): 59-61.
[22] 陈武, 邹盛勤, 伍晓春. 绞股蓝无糖咀嚼片的制备工艺[J]. 食品与机械, 2008, 24(3): 122-125.
[23] 国家药典委员会. 中华人民共和国药典[S]. 2015版, 北京: 中国医药科技出版社, 2015: 3-4.