苹果果酱传统制作工艺对其V_C含量和感官品质的影响  

Effect of Production Process on the Content of V_C and Sensory Quality of Apple Jam

作　　者：黄萍萍[1] 李林 李华敏[1] 刘启一 车长远[1] 王静[1] 董文萍 HUANG Ping-ping;LI Lin;LI Hua-min;LIU Qi-yi;CHE Chang-yuan;WANG Jing;DONG Wen-ping(College of Food and Engineering,Ludong University,Yantai 264025,China;Yantai Grain and Oil Quality Testing Center,Yantai 265301,China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]烟台市粮油质量检测中心,山东烟台265301

出　　处：《中国调味品》2018年第8期10-13,共4页China Condiment

基　　金：山东省自然科学基金联合培养项目(ZR2016CP12);山东省自然科学基金联合培养项目(ZR2016AP07);国家自然科学基金青年基金项目(31701570);鲁东大学博士科研启动经费(LY2011015)

摘　　要：为改善苹果果酱的传统制作工艺,提高V_C的保存率和产品营养价值,以烟台苹果为原料,研究苹果酱传统制作工艺中蒸煮时间、浓缩温度以及加糖量对成品果酱中V_C含量及感官品质的影响。试验结果表明:减少制作过程中热处理的时间与强度,能够提高成品果酱中V_C的保存率;适当添加营养成分能对V_C起到保护作用并且不影响口感。利用正交优化设计试验确定的最佳制作条件是蒸煮时间8min、浓缩温度65℃、加糖量60%,此时果酱中V_C含量最高,达到0.382 mg/g,感官评定分值达到54分(满分60分)。In order to improve the processing technology of apple jam,increase the preservation rate of VC and the nutritional value of the products,the effects of cooking time,concentrative temperature and sugar content on VC content and sensory quality of apple jam are studied.The results show that reducing the heat treatment time and intensity during the production process can improve the preservation rate of VC in the finished jam.The proper addition of nutrients can protect the VC and do not affect the taste.The optimum production conditions determined using the orthogonal optimization design test are cooking time of 8 min,concentrative temperature of 65 ℃,sugar content of 60%.Under these conditions,the VC content in jam reaches a maximum of 0.382 mg/g,and the sensory evaluation score reaches 54 points（the full mark is 60 points）.

关 键 词：苹果 果酱 VC 制作工艺 感官品质 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]