添加沙棘汁对梨果酱品质的影响  

The Effect of Adding Sea Buckthorn Juice on the Quality of Pear Jam

作　　者：常远 毛碧钰 杨瑞蕾 于有伟 CHANG Yuan;MAO Biyu;YANG Ruilei;YU Youwei(School of Food Science,Shanxi Normal University,Taiyuan 030092,China)

机构地区：[1]山西师范大学食品科学学院,山西太原030092

出　　处：《中国果菜》2024年第4期30-36,共7页China Fruit & Vegetable

基　　金：山西省基础研究计划自然科学研究面上项目(20210302123329)。

摘　　要：为丰富梨果酱的口感与营养成分、提高其商品价值,在梨果酱中添加不同比例的沙棘汁,研究沙棘汁添加量对梨果酱品质的影响。结果表明,当沙棘汁与梨的质量比为3∶10时,色泽诱人;其峰值黏度、谷值黏度和最终黏度都较为适中,且果酱细腻均匀,组织流动缓慢;脱水率1.27%,pH值3.37,可溶性固形物含量48.43%,抗坏血酸含量514.10 mg/100 g,黄酮含量9.57 mg/100 g,DPPH自由基清除率10.38%,还原力28.93%,金属离子螯合力28.54%。所制得的果酱酸中带甜、组织状态良好,且具有较强的抗氧化性;可为特色梨果酱的精深加工提供参考。In order to enrich the taste and nutritional components of pear jam and improve its commercial value,different proportions of sea buckthorn juice were added to pear jam to study the effect of sea buckthorn juice addition on the quality of pear jam.The experimental results showed that when the mass ratio of sea buckthorn juice to pear was 3∶10,the color was attractive.Its peak viscosity,trough viscosity,and final viscosity were all relatively moderate,and the jam was delicate and uniform,with slow tissue flow.Dehydration rate was 1.27%,pH was 3.37,soluble solid content was 48.43%,ascorbic acid was 514.10 mg/100 g,flavonoids was 9.57 mg/100 g,DPPH free radical scavenging rate was 10.38%,reducing power was 28.93%,and metal ion chelating force was 28.54%.The produced jam had sour taste with a hint of sweetness,good tissue condition,and strong antioxidant activities.This paper could provide reference for the deep processing of characteristic pear jam.

关 键 词：梨果酱 沙棘汁 品质 抗氧化活性 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]