摘要
本试验以蔗糖、木糖醇、蜂蜜和甜蜜素为影响因素,通过单因素试验和正交试验探究低糖武威人参果软罐头罐液的最佳配方。此外,本试验还选择草莓、柠檬、黄瓜作为辅料,以感官评价为指标,制作不同风味武威人参果软罐头。结果表明,低糖武威人参果软罐头罐液的最佳配方为木糖醇15.0%、蜂蜜0.75%、甜蜜素0.050%、柠檬酸0.20%,此配方下配制的罐液味道清甜,色泽清亮。草莓∶人参果(质量比)为1∶2时,制作的草莓风味人参果软罐头色泽柔亮,口味清甜;柠檬∶人参果为1∶6时,制作的柠檬风味的软罐头色泽清亮,口味酸甜;黄瓜∶人参果为1∶1时,制作的黄瓜风味的软罐头色泽黄亮,口味清爽。
In this experiment,sucrose,xylitol,honey and sodium cyclamate were used as influencing factors to explore the best formula of low sugar Wuwei ginseng fruit soft can liquid through single factor test and orthogonal test.In addition,strawberry,lemon and cucumber were selected as excipients in this experiment,and sensory evaluation was used as an index to make Wuwei ginseng fruit soft cans with different flavors.The results showed that the best formula of low sugar Wuwei ginseng fruit soft canned liquid was xylitol 15.0%,honey 0.75%,sodium cyclamate 0.050%,citric acid 0.20%.The canned liquid prepared under this formula had a sweet taste and bright color.When the ratio of strawberry to ginseng fruit(mass ratio)is 1∶2,the strawberry flavor ginseng fruit soft can has soft and bright color and sweet taste;When the ratio of lemon to ginseng fruit is 1∶6,the soft can with lemon flavor has clear color and sweet and sour taste;When the ratio of cucumber to ginseng fruit is 1∶1,the soft can with cucumber flavor has bright yellow color and refreshing taste.
作者
康红霞
张永星
王艺璇
李娟
KANG Hongxia;ZHANG Yongxing;WANG Yixuan;LI Juan(Gansu Polytechnic College of Animal Husbandry&Engineering,Wuwei 733006,China)
出处
《现代食品》
2022年第13期72-75,共4页
Modern Food
关键词
人参果
软罐头
不同风味
低糖罐液
ginseng fruit
soft canned
different flavor
low sugar jar liquid
