利用猕猴桃发酵副产物制作复合果酱的工艺研究  

Study on process for mixed jam using byproducts of kiwifruit fermentation

作　　者：向丽萍 余有贵 魏玉萍 范柳 万常 伍强 XIANG Liping;YU Yougui;WEI Yuping;FAN Liu;WAN Chang;WU Qiang(School of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000

出　　处：《邵阳学院学报（自然科学版）》2021年第1期87-97,共11页Journal of Shaoyang University：Natural Science Edition

基　　金：湖南省教育厅科学研究重点项目(18A383);邵阳市科技计划重点项目(2018CG18);邵阳学院研究生科研创新项目(CX2019SY046);湖南省教育厅科学研究优秀青年项目(19B505);湖南省大学生创新创业训练计划项目(2019[100]-1886)。

摘　　要：以猕猴桃酒渣为主料,以葛根、魔芋、菠菜、蛋白糖等为辅料,研制具有抗氧化活性的低糖营养型复合果酱,以实现猕猴桃果酒发酵副产物的综合利用。猕猴桃酒渣可利用性强,含有蛋白质、还原糖、灰分、水分、乙醇、可溶性固形物等基本成分。以维生素C质量分数和DPPH·清除率为评价指标,通过单因素实验和响应面试验设计,确定该果酱的最佳制作工艺。结果表明:在葛根粉添加量为1.0%,魔芋粉添加量为1.4%,蛋白糖添加量为0.15%,菠菜汁添加量为4.6%时可制得果酱,维生素C质量分数为0.848‰,1,1-二苯基-2-三硝基苯肼自由基(DPPH·)清除率为65.4%,且风味独特,色泽自然,组织形态良好。该研究可为猕猴桃发酵副产物的综合利用提供技术支持。In order to develop the low-sugar,nutrition-based compound jam with antioxidant activity for healthy function,byproducts of kiwifruit fermentation were used as the main material,and puerarin,konjac and spinach as auxiliary material.Kiwi wine fermented residues presented desirable available characteristic,which contained basic ingredients such as protein,reducing sugar,ash,water,ethanol and soluble solids.Vitamin C content and DPPH·scavenging rate as the evaluation index,single factor test and orthogonal test were done to obtain the optimum technological condition of kiwifruit jam.Results showed that the optimum formula was as follows:the dosage of puerarin powder 1.0%,the dosage of konjac powder 1.4%,the dosage of protein sugar 0.15%and the addition of spinach juice 4.6%.Under these conditions,the product was developed with the vitamin C mass fraction of 0.848‰,the 1,1-diphenyl-2-picrylhydrazyl free radical(DPPH)scavenging rate of 65.4%,unique flavor,uniform color,and well form.The technology lays a foundation for the comprehensive utilization of wine residue,produced by kiwifruit fermentation.

关 键 词：猕猴桃 酒渣 魔芋 抗氧化 果酱 

分 类 号：TS261.1[轻工技术与工程—发酵工程]