红树莓冻干粉果酱的制备及其生物活性研究  

Preparation of Red Raspberry Freeze-Dried Powder Jam and Study on Its Bioactivity

作　　者：程普乐 王骅磊 CHENG Pu-le;WANG Hua-lei(Zhengzhou Business University,Zhengzhou 451200,China)

机构地区：[1]郑州商学院,郑州451200

出　　处：《中国调味品》2025年第4期166-169,共4页China Condiment

基　　金：河南省软科学研究计划项目(212400410045)。

摘　　要：红树莓是一种食药兼用的水果,含水量极高,难以保存,常被加工成果脯、果汁、冻果和果酒,富含多种营养物质,具有抗氧化和抗疲劳等多种生物活性。冻干技术能够长时间保存红树莓粉的营养成分,将其制成果酱后不仅方便储存和携带,而且能保留其丰富的营养成分,红树莓果酱制作工艺的优化有助于提高果酱的口感和品质,为食品工业的发展提供了新思路。该研究基于此,研究不同加工工艺对红树莓冻干粉果酱感官评分的影响,并对红树莓冻干粉果酱的抗氧化和抗疲劳生物活性进行研究和分析。经过加工工艺优化后的红树莓冻干粉果酱香味浓郁,贮藏周期长,不仅能丰富市场产品的种类,而且能推动农业和食品加工业的发展。Red raspberry is a fruit that can be used as both food and medicine.Its water content is very high,making it difficult to preserve.It is often processed into preserved fruit,juice,frozen fruit and fruit wine.It is rich in various nutrients and has multiple bioactivities such as antioxidant and fati anti-gue.The nutrients in red raspberry powder can be preserved for a long time by freeze-drying technology.After being made into jam,it is not only convenient to store and carry,but also retains its rich nutrients.The optimization of the production process of red raspberry jam helps to improve the taste and quality of jam,which has provided new ideas for the development of food industry.Based on this,in this study,the effects of different processing technologies on the sensory score of red raspberry freeze-dried powder jam are studied,and the antioxidant and anti-fatigue bioactivities of red raspberry freeze-dried powder jam are studied and analyzed.The red raspberry freeze-dried powder jam after processing technology optimization has a strong fruity flavor and a long storage period,which can not only enrich the variety of products on the market,but also promote the development of agriculture and food processing industries.

关 键 词：果酱 加工工艺 优化 生物活性 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]