黄樱桃复合低糖果酱的研制及其安全保健功能评价  

Development and safety health function evaluation of yellow cherries compound low-sugar jam

作　　者：叶文斌[1,2] 樊亮 胡文斌[2] 杨文 孙娜 王林林 YE Wenbin;FAN Liang;HU Wenbin;YANG Wen;SUN Na;WANG Linlin(School of Agriculture and Forestry Technology,Longnan Teachers College,Chengxian 742500,China;Center for Research&Development of Longnan Characteristic Agro‐bioresources,Chengxian 742500,China;School of Mathematics and Information Science,Longnan Teachers College,Chengxian 742500,China)

机构地区：[1]陇南师范高等专科学校农林技术学院,甘肃成县742500 [2]陇南特色农业生物资源研究开发中心,甘肃成县742500 [3]陇南师范高等专科学校数信学院,甘肃成县742500

出　　处：《甘肃农业大学学报》2023年第3期239-248,258,共11页Journal of Gansu Agricultural University

基　　金：2021年甘肃省科技重大专项“高品质橄榄油关键技术开发、集成示范与应用”(21ZD4NK045);2021年甘肃省自然科学基金“陇南橄榄油加工废弃物中活性功能因子分析及保健食品的创制研究”(21JR7RK912);2021年甘肃省高等学校创新基金“油橄榄果渣膳食纤维的特性及应用研究”(2021B-377);2021陇南市社会化出资科技计划项目“陇南黄樱桃保健果酱的研究开发与安全性评价”(2021-SZ-07)。

摘　　要：【目的】以陇南产黄樱桃为材料复配油橄榄果粉、金针菇粉和纹党多糖等保健成分,添加木糖醇、柠檬酸、氯化钙和D-异抗坏血酸钠等食品添加剂研制低糖果酱,并进行安全和保健功能评价。【方法】根据感官评分,对油橄榄果粉、金针菇粉和纹党多糖添加量进行优化筛选,采用响应面设计试验,优化工艺和配方研制樱桃果酱,依据国家标准对果酱进行理化指标和微生物指标检验,开展安全评价,并考查了不同浓度的黄樱桃果酱对果蝇生育力和寿命的影响。【结果】用16%的油橄榄果粉、0.18%的金针菇粉和0.25%的纹党多糖用量的优化工艺配方所研制的低糖果酱呈鲜黄色,酱体状态均匀,具有黄樱桃和油橄榄的特殊果香,可溶性固形物含量59.39%、pH为4.21、总糖为28.99%、黏度为28.29cm/30s,检测的重金属含量和致病菌均低于国家安全标准,还能显著提高果蝇世代生育力,延长了寿命。【结论】研制的黄樱桃-油橄榄果粉-金针菇粉复合低糖果酱颜色鲜亮、组织状态良好,果香浓郁,具有很好的营养价值和保健功能,卫生指标符合国家标准。【Objective】Longnan yellow cherries(Prunus pseudocerasus)were used as the material to compound health ingredients such as olive fruit powder,Flammulina velutipes powder and grain party polysaccharide,and food additives such as xylitol,citric acid,calcium chloride and sodium D-isoascorbic acid were added to develop low sugar jam,and safety and health functions were evaluated.【Method】Based on the organoleptic score,the additions of olive fruit powder,F.velutipes powder and grain party polysaccharide were optimized and screened.Response surface design tests were used to optimize the process and formulation to develop cherry jam,the physical and chemical indicators and microbiological indicators of the jam were tested according to national standards,safety evaluations were carried out and the effects of different concentrations of yellow cherry jam on the fertility and longevity of fruit flies were investigated.【Result】The low sugar jam developed with the optimized process formula of 16%olive fruit powder,0.18%F.velutipes powder and 0.25%polysaccharide dosage of the striated party was bright yellow in color,with a homogeneous state of the jam and a special fruit flavor of yellow cherry and olive,with a soluble solids content of 59.39%,pH of 4.21,total sugar of 28.99%,viscosity of 28.29 cm/30s.The content of heavy metals and pathogenic bacteria tested were below national safety standards,and it also significantly improved the fertility of fruit fly generations and extended their life span.【Conclusion】The yellow cherry-olive fruit powder-F.velutipes powder compound low sugar jam developed is bright in color,well organized and has a strong fruit flavor,with good nutritional value and health care functions,and the health indicators are in line with national standards.

关 键 词：黄樱桃 油橄榄果粉 金针菇粉 纹党多糖 低糖果酱 评价 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]