苹果速溶果粉的研究开发

通过有效的辅料配方可以提高苹果果粉的风味和速溶性，以富士苹果为原料，经柠汁、浓缩后辅以麦芽糊精、柠檬酸、苹果香精等辅料，采用真空冷冻干燥技术制得风味和速溶性良好的苹果果粉，经正交试验确定了较佳的配方与生产工艺参数，鉴评结果表明，该配方与相关工艺参数可作为工业化生产的参考。

Study on and development of instant apple powder

The flavour and quick solubility of apple powder could be improved by effective auxiliary formulas. Fuji apple was pressed to give a juice,which was clarified and concentrated. Then some supplementary materials such as maltodextrin,citric acid and apple essence were added. Instant apple powder characterized by quick solubility and improved flavour was obtained by the technology of vacuum freeze drying. Good auxiliary formulas and processing parameters were determined by orthogonal experiments. The evaluation results showed that the formulas and processing parameters could be used as references for industrialized production.