基于响应面法的沃柑果酱工艺优化  

Optimization of Mandarin Oranges Jam Process Based on Response Surface Methodology

作　　者：王若彤 秦小勤 何小宇 夏宁[1] WANG Ruotong;QIN Xiaoqin;HE Xiaoyu;XIA Ning(College of Food Science and Engineering,Guangxi University,Nanning,Guangxi 530004,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《农产品加工》2025年第3期49-52,57,共5页Farm Products Processing

基　　金：广西大学大学生创新创业训练计划项目(S202310593375)。

摘　　要：为了更加充分地利用广西武鸣沃柑,延长企业产业链,增加副产物附加值,以果汁工厂压榨后的果泥和果皮作为原料,采用单因素试验和响应面试验研究果皮粉添加量、柠檬酸添加量和白砂糖添加量对果酱品质的影响,结合果酱理化性质和感官评分对工艺进行优化。结果表明,最优工艺条件为果皮粉添加量2.2%,白砂糖添加量45.8%,柠檬酸添加量0.3%。采用此工艺制作的沃柑果酱具有典型果酱风味,酸甜适宜,保留沃柑原有香气,口感细腻,涂抹顺滑。In order to fully utilize Guangxi Wuming maudarin orange,extend the enterprise's industrial chain and increase the added value of by-products.This article useed puree and peel from juice factories as raw materials,and uses single factor and response surface experiments to study the effects in peel powder addition,citric acid addition,and white sugar addition on the quality of jam.The process was optimized based on the physicochemical properties and sensory evaluation of the jam.The results indicate that the optimal process conditions were the addition of 2.2%fruit peel powder,45.8%white sugar,and 0.3%citric acid.The maudarin orange jam made by this process had a typical jam flavor,suitable sourness and sweetness,retains the original aroma of maudarin orange,had a delicate taste,and was smooth to apply.

关 键 词：沃柑果酱 响应面法 工艺优化 可溶性固形物含量 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]