三种药食兼用物品对红枣粉影响及新产品开发研究-食品科学与工程专业毕业论文.docxVIP

PAGE PAGE III EFFECT OF THREE KINDS OF MEDICINAL AND EDIBLE SUBSTANCE ON JUJUBE POWDER AND STUDY ON THE DEVELOPMENT OF NEW PRODUCT ABSTRACT Jujube is one of the unique fruit in China, which is rich in nutrition and is wide in cultivation area as well. The output of jujube is large , However, fresh jujube is perishable and can not be stored for a long time. The development of jujube powder can improve the storage stability, reduce the transportation cost, improve the efficiency of material, and can be combined into functional powder. This project was initially focused on the structure and properties of jujube powder, followed by processing technology and quality analysis of three kinds of jujube powder and utilizing three kinds of medicinal and edible substance(yam, lotus and Lab lab) to produce compound jujube powder. The formula, processing technology and the quality evaluation system of jujube powder were studied. The results were showed as follows: SEM micro-structure and physical properties of jujube powder of different drying methods were studied, the results indicated that the surface of jujube powder by vacuum drying containing tiny holes was wrinkled. The surface of jujube powder by hot-air drying was uneven. The surface of jujube powder by microwave drying had a rough surface. The solubility of jujube powder was that vacuum drying ﹥ microwave drying ﹥ hot-air drying. The moisture absorption of jujube powder was that vacuum drying﹥hot-air drying﹥ microwave drying.The water holding capacity of jujube powder was that vacuum drying ﹥ microwave drying ﹥ hot-air drying. The results indicated that the surface of particles of jujube powder of 100~120 mesh was covered with spherical substance. The surface of particles of jujube powder of 80~100 mesh was rough. The surface of particles of jujube powder of 60~80 mesh was wrinkled. The solubility of jujube powder was that 60~80 mesh﹥80~100 mesh ﹥ 100~120 mesh. The moisture abs