海棠果果酱的研制及其品质分析  

Development and Quality Analysis of Malus prunifolia Jam

作　　者：王远利 王菲 张权 汤木果 陶亮 田洋[1,2,3] WANG Yuanli;WANG Fei;ZHANG Quan;TANG Muguo;TAO Liang;TIAN Yang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650000,China;Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources,Ministry of Education,Yunnan Agricultural University,Kunming 650000,China;Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing,Yunnan Agricultural University,Kunming 650000,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650000 [2]食药同源资源开发与利用教育部工程研究中心,云南农业大学,云南昆明650000 [3]云南省精准营养与个性化食品制造重点实验室,云南农业大学,云南昆明650000

出　　处：《食品工业科技》2024年第11期175-186,共12页Science and Technology of Food Industry

基　　金：云南省重大科技专项计划(个性化营养定制健康食品生物制造技术开发及应用)(202102AE090027-2);低纬高原果蔬产业升级精深加工与废弃物再利用研究(2019ZG00907-03);云南省万人计划产业技术领军人才项目(YNWR-CYJS-2020-010);高层次科技人才及创新团队选拔专项-云南省食药同源功能食品创新团队(202305AS350025)。

摘　　要：为研发一款营养健康、风味独特的海棠果果酱,以海棠果果浆添加量、柚子皮果胶添加量、白砂糖添加量、浓缩时间为考察因素,感官评分为响应值,采用Box-Behnken响应面法进行工艺优化和产品研发;并对成品的感官指标、理化指标、微生物指标及品质特性进行测定。结果表明,海棠果果酱的最佳工艺条件为海棠果果浆添加量77.7%,柚子皮果胶添加量5.0%,白砂糖添加量17.3%,浓缩时间17 min。感官指标结果表明在此优化条件下制作的海棠果果酱酸甜可口,呈现明亮的红橙色。理化指标结果表明海棠果果酱pH为4.41,总酸含量为5.14%,总黄酮含量为31.40 mg/100 g,总糖含量为10.26%,可溶性固形物含量为40.61%,维生素C含量为7.61 mg/g。微生物指标结果表明果酱成品菌落总数为50 CFU/g,未检出霉菌、大肠杆菌和金黄色葡萄球菌。品质特性结果显示海棠果果酱属于假塑性流体,其储能模量(G')和损耗模量(G")随振荡频率的增加而上升,且G'>G",表现出以弹性为主的黏弹体特征。含量最高的挥发性风味物质为α-法尼烯、甲基庚烯酮、2,4-二叔丁基苯酚。海棠果果酱的研制对丰富海棠果的产品种类,提高海棠果的食用便利性,促进海棠果的产业链发展具有一定意义。In order to develop the nutrition and unique flavor of Malus prunifolia jam,the process optimization and product development were used by Box-Behnken response surface method with the addition of Malus prunifolia pulp,honey pomelo peel pectin,white sugar and concentration time as factors and sensory scores as response values.The sensory indexes,physical and chemical indexes,microbial indexes and quality characteristics of the finished products were measured.The results showed that the optimum processing conditions of the Malus prunifolia jam were 77.7%of the Malus prunifolia pulp,5.0%of the honey pomelo peel pectin,17.3%of the white sugar,and the concentration time was 17 min.The results of sensory indexes showed that the Malus prunifolia jam made under the optimized conditions were tasted sweet and sour,and presented bright red orange color.Physicochemical index results showed that pH of Malus prunifolia jam was 4.41,total acid content was 5.14%,total flavone content was 31.40 mg/100 g,total sugar content was 10.26%,soluble solid content was 40.61%,vitamin C content was 7.61 mg/g.The results of microbiological index showed that the total number of bacterial colonies was 50 CFU/g,mold,coliform and Staphylococcus aureus were not detected.The results of quality characteristics showed that the Malus prunifolia jam belonged to pseudoplastic fluid,the storage modulus(G')and loss modulus(G")of Malus prunifolia jam increased with the increase of oscillation frequency,and G'>G",showing the characteristics of elastic viscoelastic body.And the most volatile flavor compounds wereα-farnesene,methylheptenone and 2,4-di-tert-butylphenol.The development of Malus prunifolia jam has a certain significance to enrich the product types of Malus prunifolia,improve the edible convenience of Malus prunifolia and promote the development of the industrial chain of Malus prunifolia.

关 键 词：海棠果 果酱 响应面优化 理化特性 品质特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]