IMPROVING THE TECHNOLOGY OF SAUCES USING VEGETABLE AND BERRY RAW MATERIALS

Abstract

In developed areas, with the accelerated pace of life, the pressure of work is increasing, and the number of sub-healthy people is increasing. People begin to pay attention to health care. With the enhancement of people’s awareness of health care and the pursuit of nutritious food, chia seeds have gradually become a hot spot in the field of food research. Chia seeds have a long history of being edible, and they have been paid attention to and utilized in China in recent years. The active ingredients of chia seeds mainly include fatty acids, phenolic flavonoids, protein, dietary fiber, vitamins and minerals, which have anti-oxidation, blood lipid regulation, blood pressure regulation, blood sugar regulation, creatine kinase reduction, anti-inflammatory disinfection and other physiological functions effect. In this study, cherries and purple cabbage were used to improve the sauce technology. Cherries and purple cabbage were used as the main raw materials, and chia seeds and other auxiliary materials were added to it, and the optimal formula of fruit and vegetable sauce was studied from the aspect of formula. By designing a single factor test and an orthogonal test, the comprehensive sensory evaluation of different raw and auxiliary materials on fruit and vegetable sauces was studied, and the best formula for making fruit and vegetable sauces was 160 grams of cherries, 110 grams of purple cabbage, 6 grams of chia seeds, 60 grams of 1.5 grams of white sugar, 1.5 grams of pectin, and 7 grams of lemon juice. The fruit and vegetable sauce produced by this formula has moderate sweetness and sourness, good color, unique flavor, good spreadability and good stability. Among the main functional ingredients of the product, dietary fiber is the most abundant. Adequate intake of dietary fiber can reduce the postprandial blood sugar level of diabetic patients, and at the same time reduce the risk of postprandial hyperlipidemia, hyperinsulinemia and other chronic diseases. The shelf life is very important for food manufacturers and consumers. This study uses the classic constant temperature accelerated test method, and according to the ALST test (shelf life test), the shelf life of the fruit and vegetable sauce is 300d.