陈皮苹果酱的工艺优化
|
摘要
[目的]以苹果为主要原料,陈皮、柠檬酸、白砂糖等为辅料制作出一款带有陈皮风味的苹果酱。[方法]研究了陈皮、柠檬酸、白砂糖添加量对陈皮苹果酱品质的影响,以单因素试验和正交试验确定陈皮苹果酱的最优配方。[结果]陈皮苹果酱的最佳配方:陈皮添加量为2.40%、白砂糖添加量为60%、柠檬酸添加量为0.13%,果胶添加量为0.48%。[结论]最优配方下加工制成的陈皮苹果酱风味独特、酸甜可口,稳定性能最好。
[Objective]This experiment was aimed to produce a new apple jam with tangerine peel flavor using fresh apples as the main material and optimizing the taste by adjusting the proportions of tangerine peel, citric acid, white sugar, and other ingredients. [Methods] The impacts of the amount of three major ingredients, tangerine peel, citric acid, and white sugar on the quality of apple jam, were studied. The optimal recipe of new tangerine peel flavored apple jam was determined by orthogonal array testing with single factor. [Results] The experiment determined that the parameters for best flavored apple jam were the amount of tangerine peel at 2.4%, white sugar at 6.0%, citric acid at 0.13% and 0.48% for pectin. [Conclusion] With the determined recipe, the new apple jam with tangerine peel produced unique flavor and a good stability for storage.
[Objective]This experiment was aimed to produce a new apple jam with tangerine peel flavor using fresh apples as the main material and optimizing the taste by adjusting the proportions of tangerine peel, citric acid, white sugar, and other ingredients. [Methods] The impacts of the amount of three major ingredients, tangerine peel, citric acid, and white sugar on the quality of apple jam, were studied. The optimal recipe of new tangerine peel flavored apple jam was determined by orthogonal array testing with single factor. [Results] The experiment determined that the parameters for best flavored apple jam were the amount of tangerine peel at 2.4%, white sugar at 6.0%, citric acid at 0.13% and 0.48% for pectin. [Conclusion] With the determined recipe, the new apple jam with tangerine peel produced unique flavor and a good stability for storage.
引文
[1]张丽华,李昌文,纵伟,等.猕猴桃果酱制作的研究[J].湖北农业科学,2016,55(3):699-702.
[2]SONG Jirong, HUNG Jie, XUK ang zhen. Production of citric acid from apple pomace enzymolyzed by cellulose[J].工程学报, 2003, 3(5):423-427.
[3]禤雪梅.HPLC法测定不同产地药材陈皮中橙皮苷的含量[J].北方药学,2015,12(2):9-10.
[4]裴昆,夏放高,陈海芳,等.陈皮、化橘红和枳壳研究概况[J].江西中医药,2015,46(4):71-74.
[5]周蔷. 陈皮、山楂对免疫应激大鼠的缓解作用[D]. 黑龙江:东北农业大学, 2013.
[6]李伟伟,张国伟.陈皮黄酮类成分研究进展[J].中国医学创新,2014,11(24):154-156.
[7]李玉山.橙皮苷研究新进展[J].科技导报,2009,27(22):108-115.
[8]王焱. 橙皮苷对大鼠非酒精性脂肪肝脂质代谢和炎症反应的影响部分机制的研究[D]. 安徽:安徽医科大学,2010.
[9]F Leroy, L De. Vuyst Lactic acid bacteria as functional starter cultures for the food fermentationindustry [J]. Trends in Food Science & Technology, 2001, 15(2): 67-78.
[10]魏红. 四种中药总黄酮提取纯化、抗氧化及抑菌研究[D]. 天津:天津师范大学,2008.
[11]韩丹丹. 柑橘果皮中多甲氧基黄酮的提取、分离及抗氧化活性研究[D].沈阳农业大学,2016.
[12]王志国,李兰英,张利.陈皮多甲氧基黄酮类成分对人乳腺癌MCF-7、肝癌HepG2细胞株增殖抑制作用及其敏感性比较[J].江苏中医药,2007(11):79-80.
[13]李雨虹,董文宾,付瑜,等.药食两用植物多糖的研究进展[J].食品研究与开发,2016,37(9):219-221.
[14]廖素媚. 陈皮多糖的分离纯化、结构表征及其清除自由基活性研究[D].广东:广东药学院,2009.
[15]赵秀玲.陈皮生理活性成分研究进展[J].食品工业科技,2013,34(12):376-381.
[16]陆婷. 陈皮生物碱抗小鼠肺纤维化相关PGE2信号通路的实验研究[D].南京:南京中医药大学,2016.
[17]刘奇,谢佩,项俊,等.玉米须陈皮复合保健饮料的研制[J].安徽农业科学,2012,40(13):7905-7906.
[18]祁冰洁.玫瑰花陈皮复合饮料的研制[J].农业科技与装备,2016(6):47-50.
[19]黄翠华. 一种陈皮发酵饮料的制备工艺研究及品质分析[D].广东:华南农业大学,2016.
[20]田海娟,朱珠,张传智,等.含紫苏油粕苹果酱的研制[J].食品研究与开发,2014,35(21):48-51.
[21]王桐,王海鸥.低糖红枣果酱的研制[J].食品科技,2004(6): 39-41.
[2]SONG Jirong, HUNG Jie, XUK ang zhen. Production of citric acid from apple pomace enzymolyzed by cellulose[J].工程学报, 2003, 3(5):423-427.
[3]禤雪梅.HPLC法测定不同产地药材陈皮中橙皮苷的含量[J].北方药学,2015,12(2):9-10.
[4]裴昆,夏放高,陈海芳,等.陈皮、化橘红和枳壳研究概况[J].江西中医药,2015,46(4):71-74.
[5]周蔷. 陈皮、山楂对免疫应激大鼠的缓解作用[D]. 黑龙江:东北农业大学, 2013.
[6]李伟伟,张国伟.陈皮黄酮类成分研究进展[J].中国医学创新,2014,11(24):154-156.
[7]李玉山.橙皮苷研究新进展[J].科技导报,2009,27(22):108-115.
[8]王焱. 橙皮苷对大鼠非酒精性脂肪肝脂质代谢和炎症反应的影响部分机制的研究[D]. 安徽:安徽医科大学,2010.
[9]F Leroy, L De. Vuyst Lactic acid bacteria as functional starter cultures for the food fermentationindustry [J]. Trends in Food Science & Technology, 2001, 15(2): 67-78.
[10]魏红. 四种中药总黄酮提取纯化、抗氧化及抑菌研究[D]. 天津:天津师范大学,2008.
[11]韩丹丹. 柑橘果皮中多甲氧基黄酮的提取、分离及抗氧化活性研究[D].沈阳农业大学,2016.
[12]王志国,李兰英,张利.陈皮多甲氧基黄酮类成分对人乳腺癌MCF-7、肝癌HepG2细胞株增殖抑制作用及其敏感性比较[J].江苏中医药,2007(11):79-80.
[13]李雨虹,董文宾,付瑜,等.药食两用植物多糖的研究进展[J].食品研究与开发,2016,37(9):219-221.
[14]廖素媚. 陈皮多糖的分离纯化、结构表征及其清除自由基活性研究[D].广东:广东药学院,2009.
[15]赵秀玲.陈皮生理活性成分研究进展[J].食品工业科技,2013,34(12):376-381.
[16]陆婷. 陈皮生物碱抗小鼠肺纤维化相关PGE2信号通路的实验研究[D].南京:南京中医药大学,2016.
[17]刘奇,谢佩,项俊,等.玉米须陈皮复合保健饮料的研制[J].安徽农业科学,2012,40(13):7905-7906.
[18]祁冰洁.玫瑰花陈皮复合饮料的研制[J].农业科技与装备,2016(6):47-50.
[19]黄翠华. 一种陈皮发酵饮料的制备工艺研究及品质分析[D].广东:华南农业大学,2016.
[20]田海娟,朱珠,张传智,等.含紫苏油粕苹果酱的研制[J].食品研究与开发,2014,35(21):48-51.
[21]王桐,王海鸥.低糖红枣果酱的研制[J].食品科技,2004(6): 39-41.