响应面法优化低糖鲜杏果酱配方的研究  

Research on Formula Optimization of Low-Sugar Fresh Apricot Jam by Response Surface Method

作　　者：申雪 裴龙英 布海丽且姆·阿卜杜热合曼 房丹丹 朱睿 田欢 周雨亭 SHEN Xue;PEI Longying;BUHAILIQIEMU·Abdureheman;FANG Dandan;ZHU Rui;TIAN Huan;ZHOU Yuting(College of Food Science and Engineering,Xinjiang Institute of Technology,Aksu 843000,China;Xinjiang Black Fungus Engineering Technology Research Center,Aksu 843000,China)

机构地区：[1]新疆理工学院食品科学与工程学院,新疆阿克苏843000 [2]新疆黑木耳工程技术研究中心,新疆阿克苏843000

出　　处：《保鲜与加工》2024年第7期71-77,共7页Storage and Process

基　　金：新疆理工学院校级重点科研项目(ZZ202203);新疆理工学院校级一般科研项目(ZY202204);2023年度第二批自治区“天池英才”(青年博士)(2023TCQN01)。

摘　　要：为研制口味独特、营养均衡的低糖鲜杏果酱,以新疆赛买提鲜杏为原料,利用单因素试验和响应面试验对低糖鲜杏果酱配方进行优化研究,同时测定低糖鲜杏果酱的理化指标,并与市售果酱进行对比分析。结果表明:杏果在杏果浆中的添加量为40%,以杏果浆质量计,白砂糖添加量25%,柠檬酸添加量0.15%,果胶添加量1.0%时得到的鲜杏果酱感官评分(91.60分)最高,果酱杏味浓郁、色泽均匀、口味最佳。采用该工艺配方制作的低糖鲜杏果酱可溶性固形物含量为40.05°Brix,pH为3.53,总酸含量为1.31%,总糖含量为32.15%,水分含量为37.08%,VC含量为5.86 mg/100 g,蛋白质含量为0.65%。研究可为杏果精深加工提供理论参考。In order to develop the low-sugar fresh apricot jam with unique taste and balanced nutrition,the formula of low-sugar fresh apricot jam was optimized by single factor and response surface tests with Xinjiang Srimati fresh apricot as raw material,and the physical and chemical indices of low-sugar fresh apricot jam were measured and compared with commercial jam.The results showed that the sensory score of fresh apricot jam was the highest(91.60 points)under apricot fruit addtion of 40%,along with white sugar addtion of 25%,citric acid addtion of 0.15%and pectin addition of 1.0%(in terms of apricot pulp mass).The taste of fresh apricot jam was the best with strong apricot flavor and uniform color.The soluble solid content of low-sugar fresh apricot jam prepared by this process formula was 40.05°Brix,the pH value was 3.53,and the contents of total acid,total sugar,moisture,VC,and protein were 1.31%,32.15%,37.08%,5.86 mg/100 g,0.65%,respectively.The research could provide theoretical reference for the deep processing of apricots.

关 键 词：杏果实 果酱 低糖 配方 响应面优化 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]