低糖芒果柚子皮复合果酱的研发  

Research and Development of Low-Sugar Mango and Grapefruit Peel Compound Jam

作　　者：宋莺丽 吴洁 郑红英 马立安[1] SONG Ying-li;WU Jie;ZHENG Hong-ying;MA Li-an(College of Life Science,Yangtze University,Jingzhou 434025,China)

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《中国调味品》2022年第4期128-132,共5页China Condiment

摘　　要：试验以芒果与柚子皮为原料,木糖醇、柠檬酸、黄原胶为辅料,研发出一种新型低糖复合果酱。以感官评分为指标,采用单因素试验和正交试验,确定低糖芒果柚子皮复合果酱的最佳配方。结果表明,低糖芒果柚子皮复合果酱的最佳配方为芒果与柚子皮的体积比为8∶2,木糖醇添加量为16.5%,柠檬酸添加量为0.45%,黄原胶添加量为0.85%,所得复合果酱色泽光亮、细腻均匀、酸甜适中、香气浓郁,具有芒果和柚子皮特有的风味;此外,理化指标和微生物检测均符合果酱类的质量标准,是一种具有营养保健功能的低糖产品,具有一定的市场潜力和发展前景。In the experiment,mango and grapefruit peel are used as the raw materials,and xylitol,citric acid and xanthan gum are used as the auxiliary materials to develop a new type of low-sugar compound jam.Using sensory scores as the indexes,single-factor experiments and orthogonal experiments are used to determine the best formula for low-sugar mango and grapefruit peel compound jam.The results show that the best formula for low-sugar mango and grapefruit peel compound jam is as follows:the volume ratio of mango to grapefruit peel is 8∶2,the additive amount of xylitol is 16.5%,the additive amount of citric acid is 0.45%,and the additive amount of xanthan gum is 0.85%.The obtained compound jam has bright color,moderate sourness and sweetness,strong aroma,the unique flavor of mango and grapefruit peel and it is fine and uniform.In addition,the physical and chemical indexes and microbial detection all meet the quality standards of jams,and it is a low-sugar product with nutrition and health functions.The product has certain market potential and development prospect.

关 键 词：低糖 芒果 柚子皮 复合果酱 正交试验 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]