响应面法优化低糖南果梨果酱的配方
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摘要
以新鲜成熟的南果梨为原料,制作低糖南果梨果酱,根据单因素试验和Box-Behnken响应面优化低糖果酱配方。结果表明,低糖南果梨果酱的最优配方为南果梨与水配比1∶2.0(g:m L),蔗糖添加量24%,柠檬酸添加量0.20%,果胶添加量0.60%。此优化配方条件下果酱感官评分最高,为96.59分。低糖南果梨果酱亮黄有光泽,酸甜适口,口感清爽,具有南果梨独特风味,果酱外观良好,且组织均匀,无汁液析出,胶凝稳定性好,流散缓慢,其理化及微生物指标均满足相关国标要求。
Using fresh and mature Nanguo pear as raw materials, the low sugar Nanguo pear jam was made. The formula of low sugar jam was optimized by single factor tests and Box-Behnken response surface tests. The results showed that the optimal formula of low sugar jam was Nanguo pear to water ratio 1:2.0(g∶ml), sucrose addition 24%, citric acid addition 0.20%, and pectin addition 0.60%. The sensory score of the jam made under the optimized formula was the highest of 96.59. The low sugar Nanguo pear jam was bright, yellow and lustrous, with mild sweet and sour taste, refreshing taste, unique flavor of Nanguo pear, good appearance, uniform structure, no juice precipitation, good gelation stability and slow dispersion. The physical and chemical indicators and microbial indicators of Nanguo pear jam met the requirements of relevant national standards.
Using fresh and mature Nanguo pear as raw materials, the low sugar Nanguo pear jam was made. The formula of low sugar jam was optimized by single factor tests and Box-Behnken response surface tests. The results showed that the optimal formula of low sugar jam was Nanguo pear to water ratio 1:2.0(g∶ml), sucrose addition 24%, citric acid addition 0.20%, and pectin addition 0.60%. The sensory score of the jam made under the optimized formula was the highest of 96.59. The low sugar Nanguo pear jam was bright, yellow and lustrous, with mild sweet and sour taste, refreshing taste, unique flavor of Nanguo pear, good appearance, uniform structure, no juice precipitation, good gelation stability and slow dispersion. The physical and chemical indicators and microbial indicators of Nanguo pear jam met the requirements of relevant national standards.
引文
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[5]吴铭.南果梨酒发酵工艺的优化[J].吉林工商学院学报,2013,29(5):87-89,90.
[6]陈宇,任尧,赖富饶,等.发酵型南果梨汁饮料的工艺研究[J].食品与发酵科技,2015,50(6):87-90,96.
[7]王月囡,辛广.南果梨果脯生产工艺的研究[J].农产品加工,2015(14):49-51.
[8]WANG Y T,LIEN L L,CHANG Y C.Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content[J].J Sci Food Agr,2013,93(2):382-388.
[9]ALBA K,KASAPIS S,KONTOGIORGOS V.Influence of pH on mechanical relaxations in high solids LM-pectin preparations[J].Carbohyd Polym,2015,127:182-188.
[10]WU W F,YU X L,HU Z Y.Response surface optimization of formulation of low sugar Litchi jam[J].Food Sci,2010,31(4):11-15.
[11]卫萍,游向荣,张雅媛,等.低糖香蕉果酱的研制[J].食品研究与开发,2016,37(1):63-67.
[12]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.
[13]POIANA M A,ALEXA E,MATEESCU C.Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing,storage and pectin concentration[J].Chem Cent J,2012,6(1):4.
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[15]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.
[16]孙永杰,马井喜,张兴华.低糖西瓜翠衣柠檬果酱的研制[J].中国酿造,2015,34(10):171-175.
[17]袁利鹏,杨君.低糖柚子皮菠萝复合果酱的工艺研究[J].中国酿造,2009,28(6):182-185.
[18]王千存,彭涛,路宏科,等.低温发酵和冷冻过滤瓢儿酒的工艺优化[J].中国酿造,2019,38(1):188-192.
[19]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T22474-2008果酱[S].北京:中国标准出版社,2008.
[20]SKELTON M,MILLER R,PRUSA K.Sensory evaluation of food[J].Cornell Hosp Quart,2010,84(4):664-668.