一种玫瑰花酱的研制  

Development of a Kind of Rose Flower Sauce

作　　者：梁颖琪 王凤君 王玉婷 何金明[1] 王斌[1] LIANG Yingqi;WANG Fengjun;WANG Yuting;HE Jinming;WANG Bin(Henry Fok College of Biology and Agriculture,Shaoguan University/Shaoguan Aromatic Plant Engineering Research Center,Shaoguan 512005)

机构地区：[1]韶关学院英东生物与农业学院/韶关市芳香植物工程技术研究中心,韶关512005

出　　处：《食品工业》2021年第1期5-10,共6页The Food Industry

基　　金：韶关市科技计划项目(No.2019sn085);韶关学院大学生创新创业训练计划项目(No.Sycxcy2019084);韶关学院校级重点项目(No.SZ2018KJ02);广东省教育厅高校青年创新人才项目(No.2018KQNCX231)。

摘　　要：为高值化利用水蒸气蒸馏法提取精油后产生的蒸馏残渣,以蒸馏后的玫瑰花残渣为基本原料,研制一种玫瑰花酱。以综合感官评分为评价指标,研究蒸馏残渣、白砂糖、柠檬酸、黄原胶和琼脂的添加量对玫瑰花酱感官品质的影响。在单因素试验基础上,应用响应面分析法确定玫瑰花酱配方。确定的每份玫瑰花酱配方为玫瑰花蒸馏残渣添加量4 g、白砂糖添加量5.94 g、柠檬酸添加量0.19 g、黄原胶添加量0.1 g、琼脂添加量0.09 g、诱惑红色素添加量0.000025 g、玫瑰纯露50 mL。利用该配方制得的玫瑰花酱口感爽滑,酸甜适中,色泽亮丽,具有玫瑰花独特风味。试验结果为蒸馏残渣的高值化利用提供了思路。To utilize the distillation residue of essential oil by steam distillation with high values,a kind of rose sauce was developed using rose residue.Effects of additive contents of residue,sugar,citric acid,xanthan and agar on the sensory quality of rose flower sauce were studied by comprehensive sensory evaluation.The formulation of rose flower sauce was determined with response surface analysis basing on the single factor experiment.The determined formulation of each sauce was as follows:4 g of rose distillation residue,5.94 g of sugar,0.19 g of citric acid,0.1 g of xanthan,0.09 g of agar,0.000025 g of temptation red pigment and 50 mL of rose hydrosol.The rose sauce made according to this formulation presented smooth taste,moderate sour and sweet,bright color and unique rose flower flavor.A new idea for utilization of distillation residue with high values was provided.

关 键 词：玫瑰 水蒸气蒸馏法 蒸馏残渣 花酱 

分 类 号：TS264.24[轻工技术与工程—发酵工程]