黄皮果渣制备果酱的工艺优化及其抗氧化性  

Process Optimization of Jam Preparation from Wampee Fruit Residue and Its Antioxidant Activity

作　　者：孙国勇[1,2] 左映平 陈建超[3] SUN Guoyong;ZUO Yingping;CHEN Jianchao(Maoming Polytechnic,Maoming 525000,Guangdong,China;Maoming Baking Engineering Technology Research Center,Maoming 525000,Guangdong,China;Gaozhou Hesen Fruit Professional Cooperatives,Gaozhou 525299,Guangdong,China)

机构地区：[1]茂名职业技术学院,广东茂名525000 [2]茂名市烘焙工程技术研究中心,广东茂名525000 [3]高州市和森水果专业合作社,广东高州525299

出　　处：《食品研究与开发》2025年第8期175-181,共7页Food Research and Development

基　　金：茂名职业技术学院2023年重点科研项目。

摘　　要：选用新鲜黄皮打浆榨汁后丢弃的黄皮果渣为原料,通过单因素试验和正交试验,研究黄皮果渣与水质量比、冰糖添加量、复合胶添加量、熬制时间4个因素对黄皮果酱品质的影响,确定最优工艺条件。结果表明,黄皮果渣制备果酱的最优工艺条件为黄皮果渣与水质量比1∶1.5、冰糖添加量150 g、复合胶添加量2.5 g、熬制时间25 min。该条件下生产出的黄皮果酱可溶性固形物含量为(41.85±0.37)%,黄酮含量为(91.29±1.22)mg/100 g,总酚含量为(3.96±0.03)mg/g,维生素C含量为(75.96±1.24)mg/100 g,pH值为4.52±0.20,菌落总数<10 CFU/g,感官评分为89.06±1.26。该果酱浓度为10 mg/mL时对DPPH自由基的清除率为(29.35±0.04)%,表明黄皮果酱具有一定的抗氧化性。The wampee fruit residue discarded after juicing fresh wampee,was selected as the raw material.Through single⁃factor experiments and orthogonal experiments,the effects of four factors,namely,the ratio of wampee residue to water,the amount of rock sugar added,the amount of compound glue added,and the boiling time,on the quality of wampee jam were studied to determine the optimal processing conditions.The results showed that the optimal conditions for preparing jam from wampee residue were a wampee residue⁃to⁃water ra⁃tio of 1∶1.5,150 g of rock sugar,2.5 g of compound glue,and a boiling time of 25 min.Under these conditions,the produced wampee jam had a soluble solid content of(41.85±0.37)%,a flavonoid content of(91.29±1.22)mg/100 g,a total phenol content of(3.96±0.03)mg/g,a vitamin C content of(75.96±1.24)mg/100 g,and a pH value of 4.52±0.20.The total colony count was less than 10 CFU/g,and the sensory score was 89.06±1.26.When the jam concentration was 10 mg/mL,the DPPH free radical scavenging rate was(29.35±0.04)%,indicating that wampee jam had certain antioxidant properties.

关 键 词：黄皮 果渣 果酱 生产工艺 抗氧化性 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]