杨梅荔枝复合果酱的配方优化  

Formula Optimization of Compound Jam with Bayberry and Lichee

作　　者：阳晖[1] 熊晓欣 YANG Hui;XIONG Xiaoxin(School of Advanced Agriculture and Bioengineering,Yangtze Normal University,Chongqing 408100)

机构地区：[1]长江师范学院现代农业与生物工程学院,重庆408100

出　　处：《食品工业》2023年第4期20-24,共5页The Food Industry

基　　金：重庆市科委项目(cstc2019jcyj-msxmX0514);长江师范学院青年成才计划项目(2017QNRC13)资助。

摘　　要：研制一种杨梅荔枝复合果酱。利用单因素试验,探究荔枝与杨梅茉莉花浆比例、白砂糖添加量、黄原胶添加量、柠檬酸添加量对杨梅荔枝复合果酱感官评分的影响。在单因素试验基础上,进行响应面试验,以感官评分为响应值,确定最优配方:荔枝与杨梅茉莉花浆质量比2︰1,白砂糖添加量11.00%,黄原胶添加量0.40%,柠檬酸添加量0.20%。在此工艺下,感官评分可达89.33±0.58分,制得的杨梅荔枝复合果酱色泽呈淡紫红色,外观通透、均匀,易于涂抹,清香可口,细腻绵软,酸甜适中,有荔枝杨梅的独特香味。且产品的各项指标均达到国标要求:大肠杆菌未检出,菌落总数<100 CFU/g,总糖含量为33.81%,可溶性固形物含量为45.44%。A type of bayberry-lychee compound jam was developed.A single factor experiment was used to study the effects of ratio of lychee to bayberry-jasmine pulp,addition of sugar,addition of xanthan gum,addition of citric acid on sensory score of bayberry-lychee compound jam.On the basis of single factor experiment,the sensory score was used as the response value,and the formula parameters were optimized by response surface experiments.The best formulas were as follow:the ratio of lychee to bayberry-jasmine pulp 2︰1,the addition of sugar 11.00%,the addition of xanthan gum 0.40%,and the addition of citric acid 0.20%.Under this condition,the sensory score was 89.33±0.58 points;The bayberry-lychee compound jam was lilac-red;The appearance was transparent and uniform;It was easy to apply,it tasted fragrant and delicious,delicate and soft,moderately sweet and sour,and it had an unique fragrance of lychee and bayberry.The indexes of compound jam were in line with the national standards;E.coli was not detected;The total number of bacteria was less than 100 CFU/g;The total sugar content was 33.81%;The soluble solids content was 45.44%.

关 键 词：荔枝 杨梅 茉莉花 复合果酱 配方 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]