摘要
近年来,低糖食品的市场前景良好,新型的低糖果酱备受大众青睐,其中花果复合型果酱有非常广阔的市场前景。选取柚子和干桂花为原料,通过单因素试验和正交试验对传统柚子果酱工艺进行优化,研究添加赤藓糖醇、黄原胶、羧甲基纤维素钠(CMC-Na)、柠檬酸的低糖柚子桂花酱的最佳配方。最佳配方为柚子皮和果肉配比1∶9、桂花汁5%、赤藓糖醇30%、黄原胶0.5%、羧甲基纤维素钠0.1%、柠檬酸0.6%。此时制得的柚子桂花酱酱体呈现淡黄色,色泽均匀,有光泽,柚子和桂花风味融合,有柚子和桂花特有的香气,酸甜适中,口感细腻适宜。该研究丰富了柚子桂花果酱的风味和营养,为果酱加工工艺的优化提供了参考。
In recent years,the market prospects of low-sugar foods have been promising,and new types of low-sugar jam have been highly favored by the public.Among them,the composite jam of flower and fruit has a very broad market prospect.Taking pomelo and dried osmanthus as the raw materials,the traditional pomelo jam process is optimized through single factor test and orthogonal test to study the optimal formula of low-sugar pomelo osmanthus jam with the addition of erythritol,xanthan gum,carboxymethyl cellulose sodium(CMC-Na)and citric acid.The optimal formula is pomelo peel-pulp ratio of 1∶9,5%osmanthus juice,30%erythritol,0.5%xanthan gum,0.1%CMC-Na and 0.6%citric acid.At this time,the obtained pomelo osmanthus jam is light yellow,with a uniform and glossy color.The flavors of pomelo and osmanthus blend,with a unique aroma of pomelo and osmanthus.The sourness and sweetness are moderate,and the taste is delicate and suitable.This study has enriched the flavor and nutrition of pomelo osmanthus jam,and provided references for the optimization of jam processing technology.
作者
蔡秀岑
李美玲
任文彬
汪薇
姜浩
赵文红
白卫东
CAI Xiu-cen;LI Mei-ling;REN Wen-bin;WANG Wei;JIANG Hao;ZHAO Wen-hong;BAI Wei-dong(College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,China)
出处
《中国调味品》
CAS
北大核心
2023年第12期124-129,共6页
China Condiment
基金
广东省科技厅科技特派员项目(KA2119302)
广东省普通高校青年创新人才类项目(2021KQNCX031)
横向项目:柚子深加工和副产物综合利用(D121207K601)
广州市科技计划项目(2023E04J1228)。
关键词
果酱
柚子
桂花
工艺
正交试验
jam
pomelo
osmanthus
process
orthogonal test
