摘要：猕猴桃的营养价值很高，但很容易腐烂。因此，本课题从节约成本、提高营养成分出发，通过微波加工猕猴桃果干。研究了它的最佳护色方案，测定了各种化学成份，包括水分含量、还原糖含量、Vc含量、DPPH自由基清除率，在膨化前后的变化，得到了猕猴桃膨化的最优条件。实验结果表明：猕猴桃在护色剂乙酸锌的浓度为0.15%、异维生素C钠浓度为0.09%、氯化钙浓度为0.9%的时候护色效果最好；4mm的猕猴桃片70℃干燥2.5h后采用中火微波60s的膨化率最高；膨化过程中，猕猴桃的水分含量、还原糖含量、Vc含量是呈下降趋势的，DPPH自由基清除率呈上升趋势。
关键词 猕猴桃；膨化；营养物质
Abstract：Kiwifruit is high value of nutritional, but it is perishable. This issue starting from cost savings and increased nutrients, use microwave puffing kiwifruit. The best color protection program was researched, the differences of chemical composition as the contents of water, reducing sugar, Vc and the clearance rate of DPPH radical between puffed before and after were determined. The optimal conditions of kiwifruit puffing was obtained. The results show that: the color protection is best when the concentration of zinc acetate is 0.15%, the concentration of different vitamin C sodium is 0.09% and the concentration of calcium chloride is 0.9%. When the thickness of kiwifruit is 4mm, after drying at 70℃ 2.5h , in middle fire microwave 60s, the expansion rate of kiwi fruit is highest. In the process of pop, the contents of water, reducing sugar, Vc and the clearance rate of DPPH radical of kiwi fruit are all showing a downward trend.
Keywords kiwifruit puffing nutrients
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