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| 蓝莓沙苑红萝卜酱的加工工艺优化及营养分析 |
| Investigation of processing techniques and nutritional analysis of Vaccinium and Shayuan-Daucus carota sauce |
| 投稿时间：2025-10-16 修订日期：2026-01-30 |
| DOI： |
| 中文关键词: 沙苑红萝卜 蓝莓沙苑红萝卜酱 加工工艺 |
| 英文关键词:Shayuan Daucus carota Vaccinium and Shayuan-Daucus carota sauce processing techniques |
| 基金项目:渭南市科技计划项目(2024ZDYFJH-780); 渭南职业技术学院青年科技创新团队(WZYQNKJTD202306, WZYQNKJTD202302) |
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| 中文摘要: |
| 目的 优化蓝莓沙苑红萝卜酱的加工工艺，开发陕西渭南沙苑红萝卜的深加工产品。方法 以沙苑红萝卜、蓝莓等天然材料为原料，采用单因素试验和正交试验，以感官评价为响应值，优化蓝莓沙苑红萝卜酱的加工工艺，并进行营养成分分析。结果 蜂蜜添加量、沙苑红萝卜与蓝莓的配比和土豆淀粉添加量对蓝莓沙苑红萝卜酱的影响显著（P<0.05）。最佳工艺：沙苑红萝卜与蓝莓的配比（重量比）为2:1，柠檬汁、蜂蜜和土豆淀粉的添加量分别为3.5%、9%、1%（基于红萝卜与蓝莓的总量）。营养成分分析结果表明蓝莓沙苑红萝卜酱含蛋白质、脂肪酸、维生素A、胡萝卜素以及钾、钠、铁等矿物质，其中含β-胡萝卜素约777.25 μg/100 g，含铁约46.93 mg/kg（约为鲜红萝卜的27倍），不含脂肪和蔗糖。结论 本研究优化的加工工艺可以制备出具有较高营养价值的蓝莓沙苑红萝卜酱，并且不添加化学添加剂。本研究将为陕西渭南沙苑红萝卜的附加值的提升和产业的发展提供理论依据。 |
| 英文摘要: |
| ABSTRACT: Objective To optimize the processing techniques of Vaccinium and Shayuan-Daucus carota sauce, and develop value-added products of Weinan Shayuan-Daucus carota. Methods Natural materials such as Shayuan Daucus carota and Vaccinium were used as raw materials. Single factor experiments and orthogonal experiments were adopted to optimize the processing techniques of Vaccinium and Shayuan-Daucus carota sauce, with the sensory evaluation as the response value. Additionally, a nutritional composition analysis was performed. Results The addition of honey, the ratio of Shayuan Daucus carota to Vaccinium, and the addition of potato starch had significant impact on the Shayuan-Daucus carota sauce (P<0.05). The optimal process was as follows: the ratio of Shayuan-Daucus carota to Vaccinium was 2:1; the addition levels of lemon juice, honey, and potato starch were 3.5%, 9%, and 1%, respectively, based on the total mass of Shayuan-Daucus carota and Vaccinium. The nutritional analysis results showed that the Shayuan-Daucus carota sauce was rich in protein, fatty acids, vitamin A, carotene, as well as minerals such as potassium, sodium, calcium, iron, and zinc. 777.25 μg/100 g of β-carotene and 46.93 mg/kg of iron (27 times more iron than in fresh Shayuan Daucus carota) were detected in the sauce. However, neither fat nor sucrose was detected. Conclusion The optimized processing technology developed in this study can yield Vaccinium and Shayuan-Daucus carota sauce with high nutritional content and free from chemical additives. The research will lay a solid theoretical foundation for the enhancement of added value and the promotion of industrial development of Shayuan Daucus carota in Weinan, Shaanxi Province. |
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