火龙果五叶草莓复合果酱加工工艺研究  

Study on Processing Technology of Pitaya and Five-leaf Strawberry Compound Jam

作　　者：孙娜[1] 朱秀娟[1] 王华[1] 胡文斌[1] 王都留[1] SUN Na;ZHU Xiu-juan;WANG Hua;HU Wen-bin;WANG Du-liu(School of Agriculture and Forestry Technology,Longnan Teachers College,Longnan 742500,China)

机构地区：[1]陇南师范高等专科学校农林技术学院,甘肃陇南742500

出　　处：《中国调味品》2020年第8期105-109,127,共6页China Condiment

基　　金：甘肃省高等学校创新能力提升项目(2019A-189);陇南师范高等专科学校校级教学改革项目(JXGG201720)。

摘　　要：以红心火龙果、野生五叶草莓两种药食同源水果为原料,确定了火龙果五叶草莓复合低糖果酱的最佳配方。通过单因素试验和Box-Benhnken中心组合设计试验,结果表明:低糖火龙果五叶草莓复合果酱的最佳配方为火龙果和五叶草莓质量比5.32∶2、木糖醇添加量11.60%、柠檬酸添加量0.15%、果胶添加量0.30%,在此优化条件下,所得酱体呈紫红色,有光泽,甜酸适口,组织状态、涂抹性能良好,产品质量符合国家标准。The best formula of compound low-sugar jam of pitaya and five-leaf strawberry is determined with two kinds of medicinal and edible fruit such as red pitaya and wild five-leaf strawberry as the raw materials.Through single factor test and Box-Benhnken center combination design test,the results show that the optimal formula of low-sugar pitaya and five-leaf strawberry compound jam is as follows:the mass ratio of pitaya and five-leaf strawberry is 5.32∶2,the additive amount of xylitol is 11.60%,the additive amount of citric acid is 0.15%,and the additive amount of pectin is 0.30%,under the optimized conditions,the sauce is purplish red,shiny,sweet and sour,with good tissue and spreadability performance,and the product quality is in line with the national standards.

关 键 词：低糖 红心火龙果 野生五叶草莓 复合果酱 加工工艺 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]