| 雪梨-菠萝保健型低糖复合果酱的制作工艺优化 |
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| 引用本文： | 沈冰,刘永智,易志,蒙少静.雪梨-菠萝保健型低糖复合果酱的制作工艺优化[J].安徽农业科学,2017,45(15). |
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| 作者姓名： | 沈冰 刘永智 易志 蒙少静 |
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| 作者单位： | 广西职业技术学院,广西南宁,530226;广州质量监督检测研究院,广东广州,511447 |
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| 摘 要： | 目的]研究雪梨-菠萝保健型低糖复合果酱的制作工艺及配方,为保健型低糖复合果酱的研发提供参考依据。方法]以单因素试验探索原料配比及白砂糖、柠檬酸、黄原胶3种食品添加剂与雪梨-菠萝低糖复合型果酱感官品质的量效关系,通过正交试验优化其配方并验证。结果]雪梨与菠萝复合配比为5∶5,添加白砂糖20%、柠檬酸0.5%、黄原胶0.9%,复合果酱的感官评分最高,为83.20分;影响复合果酱感官品质的因素排序依次为原料配比、白砂糖添加量、柠檬酸添加量、黄原胶添加量。结论]制得的雪梨-菠萝低糖复合型果酱色泽自然、风味宜人、胶凝稳定性好,适合广大人群尤其是中老年人食用,是一种营养保健的休闲食品,具有一定的市场潜力。
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| 关 键 词： | 雪梨 菠萝 复合型果酱 感官品质 |
Recipe Optimization of Pear-Pineapple Health-type Low-sugar Compound Jam |
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| Abstract: | Objective] The experiment was conducted to research the process and recipe of pear-pineapple low-sugar compound jam, so as to offer reference and basis in this development area.Method] Effect of the ratio of raw materials and addition amount of sugar, citric acid and xanthan gum on sensory quality of compound jam were studied with the single factor experiment.The recipe was optimized by the orthogonal experiment and the result was verified.Result] Results showed that when the ratio of raw materials was 5∶5, sugar amount was 20%, citric acid amount was 0.5% and xanthan gum amount was 0.9%, the pear-pineapple jam indicated the best sensory quality, as it had the highest score of 83.20.The order of factors affecting sensory quality of compound jam was ratio of raw materials, addition amount of sugar, addition amount of citric acid, addition amount of xanthan gum.Conclusion] The compound jam made according to the optimized recipe has natural color, pleasant flavor and stable gel performance.It is a kind of nutritionally healthy snack food which is suitable for most people especially the elderly, and it would have a certain market potential. |
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| Keywords: | Pear Pineapple Compound jam Sensory quality |
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