甜味抑制剂添加工艺对阿胶枣品质的影响  

Effect of Sweetness Inhibitor Addition Process on the Quality of Colla corii asini Jujube

作　　者：于欣悦 宋思曼 劳菲 孟苓凤 和娴娴[2] 汝文文[2] 郭兴峰[3] 廖峰 吴继红 YU Xin-yue;SONG Si-man;LAO Fei;MENG Ling-feng;HE Xian-xian;RU Wen-wen;GUO Xing-feng;LIAO Feng;WU Ji-hong(College of Food Science and Nutrition Engineering,China Agricultural University,National Engineering Research Center for Fruit and Vegetable Processing,Key Laboratory of Fruit and Vegetable Processing,Ministry of Agriculture and Rural Affairs,Beijing 100083,China;Shandong Dong-E-E-Jiao Co.,Ltd.,National Engineering Technology Research Center of Glue of Traditional Medicine,Liaocheng 252200,Shandong,China;College of Agriculture,Liaocheng University,Liaocheng 252000,Shandong,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,农业农村部果蔬加工重点实验室,北京100083 [2]山东东阿阿胶股份有限公司,国家胶类中药工程技术研究中心,山东聊城252200 [3]聊城大学农学院,山东聊城252000

出　　处：《食品研究与开发》2021年第2期135-141,共7页Food Research and Development

摘　　要：研究甜味抑制剂[2-(4-甲氧基苯氧基)-丙酸钠]的添加对阿胶枣品质的影响。通过考察甜味抑制剂添加工艺环节和添加量(占糖浆的百分比)对阿胶枣甜度、组织状态、色泽的影响,基于感官评价的模糊数学建模评分方法,优化甜味抑制剂添加的工艺参数;同时结合电子舌测定,对阿胶枣滋味进行评价。研究结果表明:当甜味抑制剂添加量为0.04%,并在二次渗糖期间(即糖浆温度达60℃)添加时,阿胶枣综合感官评价最优,评分为7.764/9,此时产品滋味适宜,色泽诱人,质地细腻饱满,品质最佳。电子舌对阿胶枣滋味的评价结果与模糊数学感官评价结果具有一致性。The objective of this study was to evaluate the effect of sweetness inhibitor addition process on the quality of Colla corii asini jujube.The effects of the sweetness inhibitor adding time and the amount(%syrup)on the sweetness,mouthfeel and color of Colla corii asini jujube were analyzed,and the optimized process was achieved based on the sensory-evaluation-developed fuzzy mathematics method.Electronic tongue was also applied to evaluate the taste of Colla corii asini jujube.The results showed the sweetness inhibitor adding time was slightly after heating as the syrup temperature dropped to 60℃,with the amount of 0.04%syrup,the taste of Colla corii asini jujube was the most favorable,with the comprehensive sensory evaluation score of 7.764 out of 9,suggesting the optimized product was adjusted into appropriate degree of taste,with attractive color,fine texture and good overall quality.The results of fuzzy mathematical sensory evaluation and electronic tongue evaluation were in agreement with each other.

关 键 词：阿胶枣 甜味抑制剂 感官评价 模糊数学 电子舌 

分 类 号：TS202.3[轻工技术与工程—食品科学]