摘要
[目的]研究干湿梅盐分、调味液甜味料用量和调味液柠檬酸用量对低盐蜂蜜梅品质的影响。[方法]利用响应曲面法结合模糊数学感官评价进行工艺优化。[结果]低盐蜂蜜梅最优工艺条件为干湿梅盐分7.0%,调味液甜味料用量25.2%(麦芽糖醇∶海藻糖∶蜂蜜=50∶5∶1),调味液柠檬酸用量3.0%。在此条件下制成的低盐蜂蜜梅感官得分实测值为88.0,与预测值(87.2)接近,总糖为21.5%、总酸2.1%、盐分4.8%,具有色泽鲜亮、酸甜可口、风味独特的特点。[结论]该研究可为低盐青梅蜜饯生产提供理论指导。
[Objective]The impact of salt content of salted prune, amounts of sweeteners of flavour liquid and amounts of citric acid of flavour liquid on the sensory quality of low salt honey plum were investigated.[Method]The response surface methodology combined with fuzzy evaluation was adopted to optimize the processing formula of low salt honey plum.[Result]The optimized process parameters for plum was as follows: salt content of salted prune 7.0%, sweeteners 25.2%(maltitol ∶trehalose ∶honey=50 ∶5 ∶1) and citric acid of flovour liquid 3.0%. Processed low salt honey plum using the optimal formula exhibited experimental sensory score of 88.0, approximating to the predicted value of 87.2. Meanwhile, the plum was charaterized by a fresh color, balanced sweet and sour taste and unique flavor with 21.5%, total acidity of 2.1% and salinity 4.8%.[Conclusion] The research provides theoretical guidance for the production of low salt green plum.
作者
谢桂勉
林海滨
杨培新
罗集丰
郑锐东
黄桂珍
XIE Gui-mian;LIN Hai-bin;YANG Pei-xin(Jieyang Polytechnic,Jieyang, Guangdong 522000;Guangdong Dianyutian Foods Co., Ltd., Jieyang, Guangdong 515332)
出处
《安徽农业科学》
CAS
2019年第5期166-170,共5页
Journal of Anhui Agricultural Sciences
基金
2017年广东省省级科技计划项目(2017A020225003)
关键词
青梅
响应曲面法
模糊评价
工艺优化
Green plum
Response surface
Fuzzy evaluation
Optimization of formulation
