摘要
以陇南黄樱桃鲜果为原料,添加油橄榄果汁和拐枣多糖等成分进行加工,研制低糖复合果酱。通过单因素试验对木糖醇、柠檬酸、拐枣多糖和油橄榄果汁添加量进行筛选。根据综合感官评分,采用Box-Benhnken中心组合设计试验,优化低糖复合果酱的配方。结果表明,低糖复合果酱的配方为黄樱桃果肉50%、木糖醇添加量为17.30%、柠檬酸添加量为0.17%、拐枣多糖添加量为0.43%、油橄榄果汁添加量为5.53%时,添加0.15%的氯化钠、0.02%的氯化钙和0.05%的D-异抗坏血酸钠,得到质地良好的复合果酱产品。所研制的复合果酱,酱体呈鲜黄,有光泽,甜酸适口,组织状态良好,可溶性固形物含量55.69%、总糖为34.36%、pH为4.20、黏度为25.76 cm/30s,卫生指标符合国家标准。
A low sugar compound jam was prepared with fresh fruit of Prunus avium and Olea europaea juice,polysaccharide of Hovenia acerba as the raw materials. By single-factor experiment, the amounts of xylitol, citric acid, O. europaea juice, polysaccharide of H. acerba were screened. According to the sensory score, the Box-Benhnken central combination design experiment was used to optimize the formula of low sugar compound jam. The results showed that the low sugar compound jam was formulated with 50% P. avium fruit pulp, 17.30%xylitol, 0.17% citric acid, 0.43% H. acerba polysaccharide and 5.53% O. europaea juice, 0.15% sodium chloride,0.02% calcium chloride and 0.05% sodium erythorbate. The jam was bright yellow, lustrous, sweet and sour with good texture, the contents of soluble solid and total sugar were 55.69% and 34.36%, respectively, and the pH value was 4.20, the viscosity was 25.76 cm/30s. The hygienic indexes met the national standard.
作者
叶文斌
樊亮
胡文斌
杨文
卓平清
孙娜
YE Wen-bin;FAN Liang;HU Wen-bin;YANG Wen;ZHUO Ping-qing;SUN Na(School of Agriculture and Forestry Technology,Longnan Teachers College,Chenxian,Gansu 742500,China;School of Mathematics and Information Technology,Longnan Teachers College,Chenxian,Gansu 742500,China)
出处
《井冈山大学学报（自然科学版）》
2022年第4期21-29,共9页
Journal of Jinggangshan University (Natural Science)
基金
国家自然科学基金项目(32160055)
2021年甘肃省科技重大专项(21ZD4NK045)
2021年甘肃省自然科学基金项目(21JR7RK912)
2021年陇南市社会化出资科技计划项目(2021-SZ-07)。
关键词
低糖
黄樱桃
油橄榄果汁
拐枣多糖
复合果酱
加工工艺
low sugar
Prunus avium
Olea europaea juice
polysaccharide of Hovenia acerba
compound jam
processing technology
