低糖香蕉果酱的研制  

Development of Low-sugar Banana Jam

作　　者：卫萍[1] 游向荣[1] 张雅媛[1] 谢小强[1] 李明娟[1] 盛金凤[1] 刘国明[1] 孙健[1] 李志春[1] 郑凤锦[1] 何雪梅[1] 

机构地区：[1]广西农业科学院农产品加工研究所,广西作物遗传改良生物技术重点开放实验室,广西南宁530007

出　　处：《食品研究与开发》2016年第1期63-67,共5页Food Research and Development

基　　金：国家自然科学基金项目(31471699);公益性行业(农业)科研专项(201503001-6);广西自然科学基金项目(2013GXNSFAA019104;2014GXNSFBA118137);广西科学研究与技术开发计划项目(桂科合14123001-9);广西农业科学院基本科研业务专项(2015JZ76;2014JQ04;2015YT87;2014YZ34)

摘　　要：以七成熟西贡蕉为原料制作低糖果酱,通过单因素、正交试验及感官评定来确定果酱制作的最适工艺参数,最佳工艺条件为:香蕉果肉与水质量比1∶2,微波热烫3 min、然后添加0.01%异抗坏血酸钠(D-VcNa)和0.20%柠檬酸混合打浆3 min、浓缩过程添加CaCl_2 0.1%、柠檬酸0.5%、增稠剂(CMC-Na 0.25%;海藻酸钠0.25%;黄原胶0.15%),浓缩20 min,控制可溶性固形物含量为30%左右,最终得到的低糖香蕉果酱风味醇正、口感细腻、外观和组织状态良好。Low-suger jam was produced with medium welldone bananas as raw materials. The optimal formula for the jam was confirmed by single factor experiment, orthogonal test and sensory evaluation. The results showed that banana：water ratio of 1 ∶ 2（weight ratio）,microwave sterilization time of 3 min,adding 0.01 % of D-VcNa and 0.20 % citric acid for banana beating, adding 0.1 % CaCl2, 0.5 % citric acid and thickening agent（0.25 % CMC-Na;0.25 % sodium alginate;0.15 % xanthan gum）during concentration process. The soluble solids content was controlled about 30 % when the concentration time reach 20 min.Thus, the jam possessed desirable texture and had better quality in color and flavor.Except that, different sterilization methods had significant differences effect on jam quality.

关 键 词：西贡蕉 低糖果酱 加工工艺 条件优化 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]