Study On Process Of Sweet Corn Fruit-Vegetable Gruel And Its Quality Control

Sweet corn is a kind of low-fat, high-fiber, and more-minerals food. As a health food, it is reseached and developed by many contries.But sweet corn is mainly for fresh food in China, down product food is too less to meet maeket needs. A new gruel, sweet corn fruit-vegetable gruel, is reseached on the basis of canned mixed congee in this paper, which contains four parts.(1) In order to ensure the product quality, mang technical means such as precooking; color pretection was reseached for raw material of Sweet corn fruit-vegetable gruel. The result showed that sweet corn should be blancded 2 min at 95±3℃in 0.1% citric acid solution+0.1% salt solution; Glutinous Rice was immersed for 30min and then pre-steammed for 5min, finally cooled by water; The pretreatment process of Coix Seed was only pre-steammed for 40min; carrot should be blancded 90s at 95±3℃in 0.1% citric acid solution, finally cooled by water; The pretreatment process of Pineapple was that canned Pineapple was immersed for 30min in 0.2% CaCl2 solution; Water Chestnut was pre-steammed for 5min in0.1% citric acid solution+0.2% CaCl2 solution; Nata de coco was chosed rewatering Nata de coco.(2) By L16(45)orthogonal experiment, the effect on the sensory evaluation of sweet corn fruit-vegetable gruel was reseached by different addition amount of raw materals. The results of orthogonal experiment showed that Sweet corn fruit-vegetable gruel formula was that total raw materals 33%, sweet corn:Glutinous Rice 50:15, Carrot 14, Water Chestnut 20, Coix Seed 5, Pineapple 10 for net weight 288g plastic cup; The concentration of sugar was 8%.(3) By singal-fact and orthogonal experiment, the quality of Sweet corn fruit-vegetable gruel was reseached by different addition amount of flavor enhancer, color fixative and stabilizer. The results showed that:0.15% sodium citrate not only enhanced taste but also protected color; 0.2% xanthan,0.1% guar,0.2% CMC and 0.1% Sucrose ester four kinds mixed stabilizer was best for the stability of Sweet corn fruit-vegetable gruel; When the amount of Ethly Maltol was 0.3%o, the tasteand aroma were best; 1% honey and 0.12% salt were also good for the quality of Sweet corn fruit-vegetable gruel; Honey also had stability affact, but salt not. Sterilizing condition was chosed at 115℃,30min, which not only kept product stabilitable, but also reduced nutrition loss.(4) By using many analysis methods, the nutritional components of Sweet corn fruit-vegetable gruel were tested. The results showed:Sweet corn fruit-vegetable gruel was rich nutrtion; The content of fat and energy were lower and the content of dietary fiber was higher; The content of vitamin was rich in Sweet corn fruit-vegetable gruel, especailly VC andβ-carotene; The content of minerals also was rich, especailly the content of Ca, P, K, Mg, which were good for taste and health; The amino acid composition pattern of Sweet corn fruit-vegetable gruel fited FAO/WHO recommended model, which was high nutritional components.