Red raspberry fruit and vegetable chips, and technique for optimizing formula of red raspberry fruit and vegetable chips by adopting response surface method

A red tree berry and response surface method technology, applied in the field of food processing, can solve the problems of high price and high production cost of deep-processed products, and achieve the effect of low cost, simple method and reasonable formula

Inactive Publication Date: 2018-04-20
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As a labor-intensive berry, raspberry has high production costs, so its deep-processed

Method used

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  • Red raspberry fruit and vegetable chips, and technique for optimizing formula of red raspberry fruit and vegetable chips by adopting response surface method
  • Red raspberry fruit and vegetable chips, and technique for optimizing formula of red raspberry fruit and vegetable chips by adopting response surface method
  • Red raspberry fruit and vegetable chips, and technique for optimizing formula of red raspberry fruit and vegetable chips by adopting response surface method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1 A kind of red raspberry fruit and vegetable slice

[0043] The present embodiment is pressed into flake by following raw material:

[0044] 5.9 parts by weight of red raspberry fruit powder, 20 parts by weight of red raspberry pomace powder, 16.7 parts by weight of purple sweet potato powder, 18.2 parts by weight of yam powder, and 39.2 parts by weight of strawberry powder.

[0045] Among the above raw materials:

[0046] Purple sweet potato is rich in natural anthocyanins, its bright color, and has significant free radical scavenging ability, anti-mutation, has the effects of lowering blood pressure, lowering blood fat, anti-oxidation, anti-mutation, anti-tumor, protecting the liver and preventing cardiovascular diseases , is a very good physiologically active substance with functions of nutrition, health care and coloring;

[0047] Yam has nourishing effect and high nutritional value at the same time. Modern pharmacological studies have shown that acti...

Embodiment 2-5

[0050] Example 2-5 Red raspberry fruit and vegetable slices

[0051] Examples 2-5 are a kind of red raspberry fruit and vegetable slices, which are similar to Example 1. The only difference between them and Example 1 is that the amount of relevant raw materials is different. See the following table for details:

[0052]

Embodiment 6

[0053] Example 6 A Response Surface Method for Optimizing the Formula of Red Raspberry Fruit and Vegetable Slices

[0054] The present embodiment comprises the following steps carried out in sequence:

[0055] (1) Pre-test to determine the range of each component

[0056] (11) Choose the components of red raspberry fruit and vegetable slices as red raspberry fruit powder (A), red raspberry pomace powder (B), purple sweet potato powder (C), yam powder (D) and strawberry powder (E);

[0057] (12) The pre-test combination formula is given by the Design Expert software, which is 25 groups in this embodiment, and the half clearance rate of DPPH of each formula is tested; the obtained test data is input into the Design Expert software, and the analysis determines the proportion of each component in the formula. The proportion range is: red raspberry fruit powder 0-10%, red raspberry pomace powder 0-20%, purple sweet potato powder 0-20%, yam powder 0-100%, strawberry powder 0-100%. ...

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PUM

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Abstract

The invention discloses red raspberry fruit and vegetable chips. The red raspberry fruit and vegetable chips comprise the following ingredients of red raspberry fruit powder, red raspberry pomace powder, purple sweet potato powder, Chinese yam powder, strawberry powder and the like. The red raspberry fruit and vegetable chips are rational in formula, low in cost and rich in nutrients; moreover, the red raspberry fruit and vegetable chips are good in free radical scavenging effect, and high in anti-oxidation capability. The invention further discloses a technique for optimizing the formula of the red raspberry fruit and vegetable chips by adopting a response surface method. According to the technique, the response surface method is utilized in virtue of the statistical software Design Expert by taking the ability to scavenge free radical DPPH as an evaluation criterion so as to simulate the relationship between contents of the various ingredients and half scavenging concentration of thered raspberry fruit and vegetable chips, and thus, a regression model is obtained while three-element contour maps of the various ingredients are charted; and then, regression analysis and verification tests are performed so as to obtain the optimal formula. The technique is simple, reliable and highly effective; moreover, relatively good results are obtained. The technique is suitable for optimization of red raspberry fruit and vegetable chips, as well as the formula of the red raspberry fruit and vegetable chips.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a red raspberry fruit and vegetable slice and a method for optimizing its formula by response surface method. Background technique [0002] Raspberry is one of the fruits with the richest antioxidant components (mainly anthocyanin and ellagic acid). The fruit of raspberry is tender and juicy, has a unique flavor, and is rich in vitamins and minerals, especially anthocyanin , superoxide dismutase and ellagic acid and other anti-cancer and anti-aging ingredients. Many scholars have conducted research on the function of raspberry through animals and humans in vivo and in vitro, and found that the phytochemical components in raspberry (flavonoids, phenolic acids, ellagic acid and other polyphenols) have the effect on cancer, diabetes, obesity, cardiovascular, neurodegeneration It has inhibitory effect on diseases such as inflammation, oxidative damage, etc., so it is called "life frui...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L19/10A23L33/00
CPCA23V2002/00A23L19/01A23L19/10A23L19/105A23L33/00A23V2200/30
Inventor 田益玲李寒张雪梅郭素萍
Owner HEBEI AGRICULTURAL UNIV.
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