沙枣沙棘复合果酱的响应面法工艺优化及储藏期预测  

Optimization of Technology of Elaeagnus angustifolia and Hippophae rhamnoides Compound Jam by Response Surface Methodology and Prediction of Storage Period

作　　者：原林 刘军 吴天忠 武慧慧 刘丽燕[1] YUAN Lin;LIU Jun;WU Tian-zhong;WU Hui-hui;LIU Li-yan(College of Life Science and Technology,Xinjiang University,Urumqi 830046,China;Institute of Afforestation and Sand Control,Xinjiang Academy of Forestry,Urumqi 830046,China)

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046 [2]新疆林科院造林治沙研究所,新疆乌鲁木齐830046

出　　处：《保鲜与加工》2022年第7期37-44,共8页Storage and Process

基　　金：自治区公益性科研院所基本科研业务经费资助项目(KY2021026)。

摘　　要：以新疆喀什沙枣为原料,添加新疆精河县沙棘代替酸味剂柠檬酸,研制复合果酱。通过单因素试验,对沙棘添加量、白砂糖添加量和熬煮时间进行研究。根据可溶性固形物含量及感官评分,采用Box-Benhnken中心组合设计试验,优化沙枣沙棘复合果酱的工艺配方,并通过建立Q10模型对其货架期进行预测。结果表明,沙枣沙棘复合果酱的工艺配方为:沙枣质量设为100%,沙棘添加量12%,白砂糖添加量15%,熬煮时间25 min。该条件下得到的复合果酱产品品质较好,酱体呈黄褐色,甜酸适中,组织状态良好,其中可溶性固形物含量为66%,pH值3.80,蛋白质含量0.57%,多酚含量4.32 mg/g,黄酮含量0.67 mg/g,还原糖含量3.67%,微生物指标符合国家标准。通过建立Q10模型,预测该产品20℃条件下的货架期为177 d。Using Xinjiang Kashi Elaeagnus angustifolia as raw material,adding Xinjiang Jinghe Hippophae rhamnoides instead of citric acid as sour agent,compound jam was developed.The adding amount of seabuckthorn and white sugar,boiling time were studied by single factor experiment.According to total soluble solids(TSS)content and sensory scores,the formula of Elaeagnus angustifolia and Hippophae rhamnoides compound jam was optimized by Box-Benhnken central composite design.The shelf life was predicted by establishing Q10 model.The results showed that the formula of the compound jam of Elaeagnus angustifolia and Hippophae rhamnoides was as follows:the set dosage of Elaeagnus angustifolia 100%,the addition of Hippophae rhamnoides 12%,white sugar 15%,and boiling time 25 minutes.The compound jam with relatively good quality was prepared,with yellowish brown color,moderate sweet and sour taste and good texture,in which soluble solids content was 66%,pH 3.80,protein 0.57%,polyphenols 4.32 mg/g,flavonoids 0.67 mg/g,and reducing sugar 3.67%.Microbiological indicators met national standards.The established Q10 model predicted the shelf life of the product was 177 days at 20℃.

关 键 词：沙枣 沙棘 果酱 响应面法 货架期 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]