全果型红心火龙果果酱加工工艺  

The Processing Technology of Whole-Fruit-Used Red Pitaya Jam

作　　者：黄莹星 谢桂勉[1] 黄崇才 HUANG Yingxing;XIE Guimian;HUANG Chongcai(Department of Bioengineering,Jieyang Polytechnic,Jieyang 522000)

机构地区：[1]揭阳职业技术学院生物工程系,揭阳522000

出　　处：《食品工业》2023年第12期7-11,共5页The Food Industry

基　　金：揭阳职业技术学院2021年校级科研项目。

摘　　要：为实现红心火龙果的高值化应用、开发新型果酱产品,创新性地以红心火龙果全果为主要原料,研发一款营养价值较高、口感丰富、稳定性较好的全果型红心火龙果果酱。探究白砂糖添加量、柠檬酸添加量、浓缩时间、浓缩温度等因素对全果型红心火龙果果酱感官品质的影响,并采用L9(34)正交表进行正交试验,通过感官评定,确定全果型红心火龙果果酱的最佳工艺条件:白砂糖添加量25%、柠檬酸添加量0.15%、浓缩时间35 min、浓缩温度90℃。To realize the high-value application of red pitaya and to develop new jam products,the whole fruit of red pitaya was used to develop a new whole-fruit-used red pitaya jam with high nutritional value,rich taste and good stability.The amount of sugar and citric acid,concentration time and concentration temperature on the sensory quality of the whole-fruitused red pitaya jam were explored using single-factor analysis method.The best process formula was determined by an orthogonal test.The results showed that the best process formula was as follows:the amount of sugar of 25%and citric acid of 0.15%,the concentration time of 35 min and the concentration temperature of 90℃.

关 键 词：红心火龙果 全果型果酱 正交试验 感官品质 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]