抗老化艾草米果加工工艺研究.pdf

第3期（总第596期）农产品加工No.3

2024年3月FarmProductsProcessingMar.

文章编号：1671-9646（2024）03b-0050-05

抗老化艾草米果加工工艺研究

刘育颖1，李华勇²，郭琪1

（1.吉安职业技术学院，江西吉安343006；2.吉安市食品药品检验检测中心，江西吉安343099)

摘要：为了抑制艾草米果的老化，实现常温条件下保藏，达到开袋即食的便利。通过产品配方、熟制工艺、外源物

添加等进行抗老化加工工艺研究，最终确定了艾草米果的理想配方为糯米粉、面粉的配比7：3，水添加量70%，艾

草粉添加量8%，在蒸汽压为0.25MPa下炼制40min，此条件下生产的艾草米果色泽碧绿、口感软糯，表面光滑饱

满，艾草香气浓郁。最优的抗老化方案为卡拉胶添加量0.3%，M601保软酶添加量0.8%，SCL-SSL添加量0.4%。

关键词：艾草米果；老化；外源添加物

中图分类号：TS210文献标志码：Adoi:10.16693/j.cnki.1671-9646(X).2024.06.012

ResearchontheProcessingTechnologyofAnti-agingAimeeFruit

LIUYuying,LIHuayong,GUOQil

(1.JianVocationalandTechnicalCollege,Jian,Jiangxi343006,China;

2.JianFoodandDrugTestingCenter,Jian,Jiangxi343099,China)

Abstract:Inordertoinhibittheagingofwormwoodricefruit,thestorageundernormaltemperatureconditionwasrealized,

andtheconvenienceofready-to-eatwasachieved.Throughtheresearchontheanti-agingprocessingtechnologyfromthe

aspectsofproductformulation,ripeningprocessandadditionofexogenoussubstances,theidealformulaandproductionof

wormwoodricefruitwerefinallydeterminedasfollows:Theproportionofglutinousriceflourandflourwas7:3,theamount

ofwateraddedwas70%,theamountofwormwoodpowderaddedwas8%,theamountofwateraddedwas70%,andthe

wormwoodricefruitproducedunderthesteampressureof0.25MPawasrefinedfor40min.Undertheseconditions,the

wormwoodricefruitwasgreenincolor,softintaste,smoothandfullinsurface,andrichinwormwoodaroma.Theoptimal

anti-agingschemewasasfollows:theadditionamountofca