INDUSTRY-ACADEMIC COOPERATION FOUNDATION OF KYUNGNAM UNIVERSITY;경남대학교 산학협력단
发明人:
박은주,박재희,이윤정,최미주,신은지,PARK EUN JU,PARK JAE HEE,LEE YUN JEONG,CHOI MI JOO,SHIN EUN JI
申请号：
KR1020180066246
公开号：
KR1020190139590A
申请日:
2018.06.08
申请国别(地区):
KR
年份:
2019
代理人:
摘要：
The present invention relates to a mixed fruit vegetable snack manufacturing method for increasing the antioxidant power of pregnant women, the method is an antioxidant antioxidant apple, kiwi, tangerine, sweet persimmon, pineapple, strawberry, six kinds of fruits and purple sweet potato, sweet pumpkin, carrot A first step of selecting a total of 12 kinds of 6 kinds of vegetables consisting of onions, garlics and peas, washing with water, cutting off the edible part into 1 to 1.5 cm thick and 5 cm long, and then removing moisture； In order to control the unique aroma of each of the 12 kinds of fruits and vegetables and to give a crunchy feel in the form of confectionery, salt 1 and lemon juice 10 to the weight of the mixed solution were mixed in a mixed solution of water and oligosaccharides in a weight ratio of 2: 1. A second step of soaking in the added sugar solution for 10 to 15 seconds, drying and then rapidly freezing at a temperature of −80 ° C. for 2 to 3 days and freeze drying for 2 to 3 days at a temperature of 25 ° C .； Method for producing a mixed fruit and vegetable snack for enhancing the antioxidant power of pregnant women, characterized in that it comprises a third step of sealing in a wrapper of the snack composition of the 12 kinds of freeze-dried fruits and vegetables and a total antioxidant index thereof By analyzing the polyphenol content, total flavonoid content and ORAC activity, there is a unique effect that can be identified as a functional food for enhancing the antioxidant power according to the human sensitivity to increasing oxidative stress during pregnancy.본 발명은 임신부의 항산화력 증강을 위한 혼합과일야채 스낵 제조방법에 관한 것으로, 상기 방법은 항산화력이 우수한 사과, 키위, 귤, 단감, 파인애플, 딸기로 이루어진 6종 과일과 자색고구마, 단호박, 당근, 양파, 마늘쫑, 완두콩으로 이루어진 6종 야채로 하는 전체 12종을 선별하여 수세 후 가식부만 1~1.5cm 두께, 5cm 길이로 잘라 건조시킨 후 수분을 제거하는 제1 단계와； 상기 12종의 과일 및 야채 각각에 대해 특유의 향을 조절하고 과자형태로 바삭거리는 촉감을 나타내기 위해 물과 올리고당을 2:1의 중량비로 혼합한 혼합액에 혼합액 중량 대비 소금 1, 레몬즙 10을 첨가한 당액에 10~15초간 담갔다가 건진 후, -80℃ 의 온도로 2~3일 동안 급 냉동시켜 25℃의
