番茄木瓜低糖果酱制备及其理化性质研究  

Study on the Preparation and Physicochemical Properties of Tomato and Papaya Low-sugar Jam

作　　者：林志荣 刘兰[2] LIN Zhi-rong;LIU Lan(Management Academy of China Cooperative,Beijing 100032,China;Guangdong University of Petrochemical Technology,Maoming 100086,China)

机构地区：[1]中华全国供销合作总社管理干部学院,北京100032 [2]广东石油化工学院,广东茂名100086

出　　处：《中国果菜》2022年第5期5-11,共7页China Fruit & Vegetable

基　　金：茂名市科技计划项目(21105125)。

摘　　要：低糖果酱营养健康,但酱体凝胶性差、易析水。本文以番茄和木瓜为原料,研制番茄木瓜低糖果酱,以感官评分为标准,通过单因素试验和正交试验优化果酱的工艺配方;借助流变仪考察了温度对果酱流变特性的影响,并检测了果酱的保水性、色差、可溶性固形物含量等理化性质。结果表明,果酱最佳工艺配方为番茄与木瓜配比6∶4,白砂糖30%,柠檬酸0.15%,复合增稠剂(低甲氧基果胶∶黄原胶=2∶1)0.45%。研制得到的果酱为屈服-假塑性流体,低温下具有较高的表观黏度和剪切稀化度;果酱风味独特,滋味酸甜可口,稳定性好;可溶性固形物含量为35.20%±0.78%,保水性能达到39.44%±1.05%。The low-sugar jam is nutritious and healthy,but the gel of the jam is poor and easy to separate water.A low-sugar flavor jam was prepared from tomato and papaya.According to the sensory evaluation,the formula of jam was optimized by single factor test and orthogonal test.The effect of temperature on the rheological properties of jam was investigated by rheometer.The physical and chemical properties of jam,such as water retention,color difference and solid content,were tested.The results showed that the optimal formula of tomato and papaya jam was the ratio of tomato to papaya 6∶4,sucrose 30%,citric acid 0.15%and compound thickeners 0.45%.The jam was a yield pseudoplastic fluid with high apparent viscosity and shear thinning degree at low temperature.The jam had unique flavor,sour and sweet taste and good stability.The soluble solid content was 35.20%±0.78%,and the water retention performance reached 39.44%±1.05%.

关 键 词：番茄 木瓜 低糖果酱 稳定性 流变性 理化性质 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]