低糖西梅果酱加工工艺优化及挥发性物质分析  

Optimization of Formula and Identification of Volatile Compounds of Low‐Sugar Prune Jam

作　　者：古丽米热·祖努纳 沙尼都哈什·哈勒木别克 克丽曼·艾沙 许铭强[1,2] 孟伊娜 孟新涛[1,2] GULIMIRE Zununa;SHANIDOUHASHEN Halemubieke;KELIMAN Aisha;XU Mingqiang;MENG Yina;MENG Xintao(Research Institute of Farm Products Storage and Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,Xinjiang,China;Research Center of Main Agricultural Products Processing Engineering in Xinjiang,Urumqi 830091,Xinjiang,China;Collage of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830091,Xinjiang,China)

机构地区：[1]新疆农业科学院农产品贮藏加工研究所,新疆乌鲁木齐830091 [2]新疆主要农副产品精深加工工程技术研究中心,新疆乌鲁木齐830091 [3]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830091

出　　处：《食品研究与开发》2025年第4期107-117,共11页Food Research and Development

基　　金：自治区重点研发计划项目(2022B02026-2)。

摘　　要：针对传统加工工艺制得的果酱口感欠佳、糖含量高、品质低等问题,该研究以西梅为原料研制低糖西梅果酱。通过单因素试验对柠檬酸添加量、蔗糖添加量和增稠剂添加量进行筛选,根据糖酸比、黏度和感官评分,采用Box-Behnken中心组合设计试验,优化低糖西梅果酱的加工工艺。选取最佳配方研制出的低糖西梅果酱,与市售果酱进行理化品质和挥发性物质比较分析。结果表明:低糖西梅果酱的最佳工艺参数为柠檬酸添加量0.5%、蔗糖添加量15%、复配增稠剂(黄原胶与果胶质量比1∶1)添加量1.2%。此条件制得的西梅果酱黏度为26.01 Pa·s,感官评分为87。同时,总酚、总黄酮、总酸的含量分别为18.52、7.26 mg/g和11.52 g/kg,显著高于市售西梅果酱,而可溶性固形物含量低于市售果酱约50%。挥发性物质种类和相对含量明显高于市售果酱。此低糖西梅果酱满足市场对果酱的需求,微生物指标符合国家标准。In response to the poor taste,high sugar content,and low quality of jam produced with conventional formulas,low-sugar prune jam was developed.Single factor experiments were carried out to determine the con-tent scope of citric acid,sucrose,and thickener added.With the sugar-to-acid ratio,viscosity,and sensory score as indicators,a Box-Behnken design was adopted to optimize the formula of the low-sugar prune jam.Fur-thermore,the low-sugar prune jam produced with the optimal formula was compared with the commercially available jam regarding the physicochemical quality and volatile compounds.The results showed that the opti-mal formula for producing the low-sugar prune jam was citric acid,sucrose,and composite thickener(1∶1 mass ratio of xanthan gum to pectin)added at 0.5%,15%,and 1.2%,respectively.The jam produced with the optimal formula had the viscosity of 26.01 Pa·s,and the sensory score of 87.The content of total phenols,total flavonoids,and total acids in the product were 18.52,7.26 mg/g,and 11.52 g/kg,respectively,significantly higher than those of commercially available prune jam,while the content of soluble solids was about 50%lower than that of commercially available jam.The number and relative content of volatile compounds in the product were significantly higher than those of commercially available jam.The prepared low-sugar prune jam met the market requirement for jam,and its microbial indicators met the limits in the national standard.

关 键 词：西梅 低糖果酱 加工工艺 挥发性物质 理化品质 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]