| 叶文斌,樊亮,胡文斌,杨文,卓平清,孙娜.黄樱桃-拐枣多糖-油橄榄果汁低糖复合果酱研制[J].井冈山大学自然版,2022,43(4):21-29 |
| 黄樱桃-拐枣多糖-油橄榄果汁低糖复合果酱研制 |
| PROCESSING TECHNOLOGY OF A LOW SUGAR COMPOUND JAM FROM PRUNUS AVIUM-POLYSACCHARIDE OF HOVENIA ACERBA-OLEA EUROPAEA JUICE |
| 投稿时间：2022-02-13 修订日期：2022-04-02 |
| DOI：10.3969/j.issn.1674-8085.2022.04.004 |
| 中文关键词: 低糖 黄樱桃 油橄榄果汁 拐枣多糖 复合果酱 加工工艺 |
| 英文关键词: low sugar Prunus avium Olea europaea juice polysaccharide of Hovenia acerba compound jam processing technology |
| 基金项目: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); |
| 作者 | 单位 | | 叶文斌 | 陇南师范高等专科学校农林技术学院, 甘肃, 成县 742500 | | 樊亮 | 陇南师范高等专科学校数信学院, 甘肃, 成县 742500 | | 胡文斌 | 陇南师范高等专科学校农林技术学院, 甘肃, 成县 742500 | | 杨文 | 陇南师范高等专科学校农林技术学院, 甘肃, 成县 742500 | | 卓平清 | 陇南师范高等专科学校农林技术学院, 甘肃, 成县 742500 | | 孙娜 | 陇南师范高等专科学校农林技术学院, 甘肃, 成县 742500 |
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| 中文摘要: |
| 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。 |
| 英文摘要: |
| 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. |
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