摘要
以新鲜橘皮、番茄为原料,制作复合果酱。通过单因素试验、Box-Behnken响应面优化试验,以感官评分为依据筛选复合果酱的最佳制作配方,结果为:橘皮和番茄的比例为20.81∶79.19(g/g)、白砂糖的添加量为12.09%、柠檬酸的添加量为0.3%、果胶的添加量为0.52%时制成的橘皮、番茄复合果酱橙红有光泽,酸甜适口,柔滑细腻,香气独特(具有橘皮和番茄果肉特有的混合香气),果酱外观良好,组织均匀,无汁液析出,胶凝稳定性好,流散缓慢;可溶性固形物(20°折光计)为56%~58%,p H值为3.8~4.0,维生素C含量为58.23 mg/100 g^63.62 mg/100 g;菌落总数(cfu/g)≤100;大肠菌群(MPN/100 g)≤30;致病菌未检出。
Fresh orange peel and tomatoes were used as raw material to made compound jam.Under the basis of single experiments,the best formula of compound jam based on sensory score was optimized by the response surface analysis method.The maximum sensory score of compound jam was obtained when the proportion of orange peel and tomato was 20.81∶79.19(g/g),adding 12.09%sugar,citric acid was added to 0.3%and pectin content was 0.52%.On this condition,the compound jam was with shiny,smooth and delicate,sweet and sour taste,unique flavor(aroma mixed with orange peel and flesh of the special tomato jam),good appearance,uniform structure,no juice precipitation,gel stability,flow slowly.The soluble solids(20 DEG refractometer)was 56%-58%,pH value was 3.8-4.0,the content of vitamin C was 58.23 mg/100 g-63.62 mg/100 g;the total number of colonies/(cfu/g)≤100;coliform(MPN/100 g)≤30;pathogenic bacteria were not detected.
作者
胡楠楠
班硕
刘凌冲
尤丽新
HU Nan-nan;BAN Shuo;LIU Ling-chong;YOU Li-xin(College of Biological Food,Changchun Science and Technology University,Changchun 130600,Jilin,China;School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第19期104-109,共6页
Food Research and Development
关键词
橘皮
番茄
复合果酱
响应面
配方
orange peel
tomatoes
compound jam
response surface
formula
作者简介
胡楠楠(1992—),女(汉),助教,硕士,研究方向:功能性食品研究与开发;通信作者:尤丽新(1978-),女(汉),副教授,硕士,研究方向:食品微生物与功能性食品加工。
