洛神花-山楂复合果酱的工艺研究  

Technical Study on Roselle-Hawthorn Compound Jam

作　　者：代建菊[1,2] 袁理春 罗会英[1,2] 赵俊[4] 金杰 DAI Jianju;YUAN Lichun;LUO Huiying;ZHAO Jun;JIN Jie(Institute of Tropical Eco-agriculture Sciences,Yunnan Academy of Agricultural Sciences,Yuanmou,Yunnan 651300;Yuanmou Dry-hot Valley Botanical Garden,Yuanmou,Yunnan 651300;Institute of Medicinal Plants,Yunnan Academy of Agricultural Sciences,Kunming 650200;Green Food Development Center of Yunnan Province,Kunming 650224)

机构地区：[1]云南省农业科学院热区生态农业研究所,云南元谋651300 [2]元谋干热河谷植物园,云南元谋651300 [3]云南省农业科学院药用植物研究所,昆明650200 [4]云南省绿色食品发展中心,昆明650224

出　　处：《中国农学通报》2022年第28期123-128,共6页Chinese Agricultural Science Bulletin

基　　金：2021年省级发展专项资金“云南省省级特色作物种质资源圃”;云南省重大科技专项“生物资源数字化开发应用”项目“云南农业种质资源数字化应用”。

摘　　要：通过研究原生态花果酱的最佳工艺,为新鲜洛神花和山楂果食用开发提供新思路。以鲜洛神花、鲜山楂果为主要原料,研究不同粗细程度、纯净水添加量和加热温度对洛神花感官品质的影响,及不同烫漂时间、软化温度、软化时间对鲜山楂果果泥感官品质的影响,并采用L_(9)(3^(4))正交试验研究调制花果酱时鲜洛神花花泥和鲜山楂果果泥比例、蔗糖和果葡糖浆添加量,筛选最优配方。结果表明,新鲜洛神花在胶体磨的转速为2000 r/min打浆,粗细均匀、顺滑度好;当料水比10:2、温度45℃时,熬制的洛神花原酱感官品质最佳。新鲜山楂果在水温95℃、烫漂20 min时,果皮、果核、果肉比较容易分离;鲜山楂果果肉软化温度60℃、时间持续20 min时,果泥形成速度快且口感和香气宜人。The paper aims to provide new ideas for the development of fresh roselle calyx and hawthorn fruit for edible purpose by exploring the best techniques for making original ecological jam.Using fresh roselle calyx and hawthorn fruits as the main raw materials,the effects of different thickness degrees,purified water amount and heating temperature on the sensory quality of roselle calyx puree,and the effects of different blanching time,softening temperature and softening time on the sensory quality of fresh hawthorn fruit puree were studied.To obtain optimal formula,the puree proportion of fresh roselle calyx and hawthorn fruit,and the addition amount of sucrose and fructose syrup in making jam were investigated by a L_(9)(3^(4))orthogonal experiment.The results indicated that the roselle calyx puree had uniform thickness and good smoothness when it was beaten at the speed of 2000 r/min in the colloidal mill,and the sensory quality of boiled roselle calyx original sauce was the best when the ratio of material to water was 10:2 and the temperature was 45℃.The peel,core and pulp of fresh hawthorn fruits were easier to be separated under the water temperature of 95℃and the blanching time of 20 minutes,and the fresh hawthorn puree formed quickly and had pleasant taste and aroma under the softening temperature of 60℃and the duration of 20 min.It is the best processing formula that the puree proportion of fresh roselle calyx and hawthorn fruit is 2:1,and the mass fraction of sucrose and fructose syrup is 20%and 3%,respectively.In addition to the common characteristics of jam,roselle-hawthorn compound jam also has rosy color and fresh taste,and the function of maintaining body fluid and relieving summer heat,and nutrition complementation.

关 键 词：花果酱 关键工艺 品质 新鲜洛神花花萼 新鲜山楂果 

分 类 号：S377[农业科学—农产品加工]