摘要

[目的]分析秦美猕猴桃营养成分，并探讨猕猴桃粉的初加工工艺。[方法]以陕西秦美猕猴桃为原料，猕猴桃的营养成分通过理化试验测定，结合单因素试验确定猕猴桃粉干燥温度和稳定剂添加量。[结果]秦美猕猴桃中抗坏血酸、多酚、还原糖、总膳食纤维、总酸含量分别达到1 276.0 mg/kg、0.303 mg/g、22.6%、11.7%、13.1 g/kg；氨基酸的种类有17种，总含量为11 286.36 mg/kg，营养价值极高。研究同时显示，采用热风干燥猕猴桃的最佳干燥温度为80 ℃，此时VC含量损失较小并且颜色变化最小；以黄原胶为稳定剂，添加量为4%时，加工的猕猴桃粉的稳定效果最好。[结论]研究可为猕猴桃粉的工厂化生产提供一定的试验依据。

关键词猕猴桃； 营养指标； 分析； 猕猴桃粉； 加工工艺

中图分类号S663.4文献标识码A文章编号0517-6611（2015）05-0256-03

The Nutrition Indicators Analysis of Qinmei Kiwifruit and Development of Kiwi Powder

LI Ning1，2， DENG Hong2*

（1. College of Environmental Science and Engineering， Anhui Normal University， Wuhu， Anhui 241000； 2. College of Food Engineering and Nutritional Science， Shaanxi Normal University， Xian， Shaanxi 710062）

Abstract[Objective] The nutrients of Qinmei kiwifrui were analyzed， the primary processing technology of kiwifruit powder was discussed. [Method] With Qinmei kiwifruit fron Shaanxi Province as raw material， kiwifruit nutrients were determined by physical and chemical testing， the drying temperature and the amount of added stabilizer of kiwifruit powder was determined by Single factor experiment. [Result]The results showed that the ascorbic acid， polyphenols， reducing sugars， total dietary fiber， total acid content of Qinmei kiwifruit reached to 1 276.0 mg/kg， 0.303 mg/g， 22.6%， 11.7%， 13.1 g/kg， respectively； there were 17 kinds of amino acids species and the total content of amino acids got to 11 286.36 mg/kg. Qinmei kiwifruit has high nutritional value. The study also showed that the best hot air drying temperature of kiwifruit was 80 ℃. At this temperature the loss content of VC is small and also has minimal color change. When Xanthan gum was selected as a stabilizer and 4% Xanthan gum was added into kiwi powder， there was stabilizing effect of kiwi powder in its processing. [Conclusion] The study can provide some experimental evidence for kiwifruit powder factory production.

Key words Kiwifruit； Nutrition indicators； Analysis； Kiwifruit powder； Processing technology

基金項目安徽师范大学2013年度校人才培育基金项目（711345）。

作者简介

李宁（1989-），女，山东滨州人，讲师，硕士，从事食品工程研究。*通讯作者，副教授，博士，硕士生导师，从事食品科学研究。

收稿日期2014-12-22

猕猴桃原产于我国长江流域，是世界上消费量最大的前26种水果中营养价值最高和功效最为丰富全面的果品，其果实中的VC及Mg等微量元素含量很高，被誉为“水果之王”[1-2]。猕猴桃不仅具有很高的营养价值，同时具有显著的药用保健功效，因此深受广大消费者青睐。猕猴桃产地广泛，来源丰富，主要分布在陕西、湖北、河南等省，特别是陕西的猕猴桃资源居全国之首，其中秦美猕猴桃是陕西省猕猴桃的主要栽培和加工品种[3-4]。

猕猴桃属于呼吸跃变型果实，对乙烯很敏感，采摘后极易变软腐烂[5]，不宜长期存放。……