响应曲面法优化西藏亚东野生草莓果酱的配方研究
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摘要
为了更好地贯彻落实中央第5次西藏工作座谈会的精神、促进西藏当地特色农产品的开发与利用,以西藏亚东县的野生草莓为原料,以冰糖、鲜榨柠檬汁为辅料,通过单因素试验和响应曲面法研究了西藏亚东野生草莓酱的最优配方。结果表明,西藏亚东野生草莓果酱的最佳制作配方为氯化钙添加量0.06%,柠檬汁添加量0.8%,冰糖添加量25.13%。在此最优配方下制得的草莓果酱呈鲜红色,酸甜适口,酱体透明度高,酱体质地均匀无沉淀,风味品质最佳,感官评分最高,极具地方特色。
In order to thoroughly implement the spirit of the fifth Tibet work symposium of the Central Committee and promote the development and utilization of local characteristic agricultural products in Tibet,the optimum formula of Yadong's feral strawberry jam was studied by single factor test and response surface method,taking feral strawberry as raw material and using sugar candy and fresh lemon juice as auxiliary materials. The results showed that the best formulation of feral strawberry jam was calcium chloride 0.06%,lemon juice 0.8% and sugar candy 25.13%. The strawberry jam made in this optimal formula was bright red,palatable and high transparency. The texture of the jam was homogeneous and no precipitation. The flavor quality was the best. The sensory score was the highest and the local color was very high.
In order to thoroughly implement the spirit of the fifth Tibet work symposium of the Central Committee and promote the development and utilization of local characteristic agricultural products in Tibet,the optimum formula of Yadong's feral strawberry jam was studied by single factor test and response surface method,taking feral strawberry as raw material and using sugar candy and fresh lemon juice as auxiliary materials. The results showed that the best formulation of feral strawberry jam was calcium chloride 0.06%,lemon juice 0.8% and sugar candy 25.13%. The strawberry jam made in this optimal formula was bright red,palatable and high transparency. The texture of the jam was homogeneous and no precipitation. The flavor quality was the best. The sensory score was the highest and the local color was very high.
引文
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[6]刘晓伟.草莓果酱感官品质评价方法比较研究[J].食品研究与开发,2018,39(8):20-23.
[7]王少娟,党娅,赵桦.蓝莓果酱加工工艺技术研究[J].黑龙江农业科学,2016,27(7):102-107.
[8]吴德智,彭龙,李安,等.响应曲面法优化五味子刺梨复合功能果酱的工艺研究[J].中国调味品,2017,42(7):106-112.
[9]夏其乐,陈剑兵,郜海燕,等.D-异抗坏血酸钠对蓝莓果酱品质的影响[J].食品科学,2018,39(2):20-24.
[10]陈细香,林倩茜,吴文杰.“四红”复合果酱的研制[J].食品科技,2014,39(2):117-121.
[11]嵇国华,杨洁汝,孟岳成,等.紫薯果酱的工艺研究与配方设计[J].食品科技,2014,39(1):99-103.
[12]向延菊.红枣番茄复合低糖果酱制作工艺的研究[J].保鲜与加工,2013,13(6):32-36.
[13]周杰,周洋,黄建刚.蓝莓酒渣果酱制作工艺的优化[J].中国酿造,2018,37(4):201-204.
[14]王丽琼.低糖玫瑰果果酱的加工工艺[J].保鲜与加工,2014,14(2):57-59.
[15]张文英,周婧.低糖蓝莓番茄复合果酱的研制[J].北方园艺,2013,35(17):142-144.
[16]史辉,吴奇谦,柏红梅,等.猕猴桃香蕉果酱的研制[J].食品与发酵科技,2018,54(2):57-61.
[17]徐荣雄,邓瑞君.耐烘焙果酱的研究[J].食品科技,2013,38(9):72-76.
[18]卫世乾,张莹丽,郭夏.柚子皮与苹果复合果酱制作工艺研究[J].南阳师范学院学报,2018,17(3):15-20.