北华大学学报（自然科学版）2018，Vol.19Issue(2)：185-190,6.DOI:10.11713/j.issn.1009-4822.2018.02.008
四叶参复合粉加工工艺
processing Technology of Codonopsis lanceolata Compound powder
黄姗 1孙广仁1
作者信息
- 1. 北华大学林学院,吉林 吉林 132013
- 折叠
摘要
Abstract
Codonopsis lanceolata as the main raw material,compositing with apple,Vitis amurensis and cabbage, making a special flavor fruit-vegetable powder by fermentation and drying steps.The results showed as follows:Codonopsis lanceolata compositing with cabbage by lactic acid fermentation can changed the flavour of Codonopsis lanceolata composite powder;Apple and Vitis amurensis using the method of the alcohol fermentation had rich flavor;The single factor test and the orthogonal experiment were determined,the best proportion of composite powder is Codonopsis lanceolata : apple : Vitis amurensis : cabbage is 65 : 30 : 4 : 1;Through the analysis of compound powder,it contained 52% of total sugar,0.5% total acid and 14% of crude fiber,it can be used as dietary fiber supplements products.关键词
四叶参/复合粉/膳食纤维/乳酸发酵/酒精发酵Key words
Codonopsis lanceolata/composite powder/dietary fiber/actic acid fermentation/alcohol fermentation分类
农业科技引用本文复制引用
黄姗,孙广仁..四叶参复合粉加工工艺[J].北华大学学报（自然科学版）,2018,19(2):185-190,6.
