响应面法优化低糖南果梨果酱的配方  

Optimization of low sugar Nanguo pear jam formula by response surface methodology

作　　者：梁婷 王蕊 张冬梅 施晓敏 杨昕妍 贡晨光 孙丰梅[1] 丁培峰[1] LIANG Ting;WANG Rui;ZHANG Dongmei;SHI Xiaomin;YANG Xinyan;GONG Chenguang;SUN Fengmei;DING Peifeng(Department of Food Science and Technology,Hebei North University,Zhangjiakou 075000,China)

机构地区：[1]河北北方学院食品科学系,河北张家口075000

出　　处：《中国酿造》2019年第4期203-207,共5页China Brewing

基　　金：河北北方学院创新人才培育项目(CXRC1308);河北省教育厅项目(ZD2017205)

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.

关 键 词：南果梨 低糖果酱 加工工艺 响应面法 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]