摘要
为开发利用柑橘皮渣,提高柑橘整果资源的利用,以柑橘皮渣为主要原料,利用麦芽糖醇、椰子蜜、罗汉果甜苷作为蔗糖替代品,以中链甘油三酯、聚葡萄糖为脂肪替代品制作柑橘皮渣馅料,以质构参数及感官评价为综合指标,通过单因素试验对蔗糖及油脂替代物进行筛选,并在此基础上利用单形重心设计试验进行配方优化,最终获得柑橘皮渣馅料的最优配方为:以馅料总质量为100%计,柑橘皮浆79.20%、麦芽糖醇7.50%、椰子蜜8.70%、罗汉果甜苷0.10%、花生油0.13%、中链甘油三酯2.26%、聚葡萄糖0.81%、玉米淀粉1.30%。在此条件下,制得的柑橘皮渣馅料色泽澄黄,细腻软糯,清新爽甜,总糖含量降低了57.63%、油脂含量降低了52.54%,总膳食纤维含量增加了20.79%,属于减糖、低脂、高膳食纤维的新型健康馅料。
The scientific development and utilization of citrus peel residue can not only efficiently utilize citrus fruit resources,but also greatly promote the development of citrus deep processing industry and realize the sustainable utilization of citrus resources.The filling of citrus peel residue was made by using citrus peel residue as the main raw material,maltitol,coconut nectar and mogroside as sucrose substitutes,and medium-chain triglyceride and polydextrose as fat substitutes.Taking texture parameters and sensory evaluation as comprehensive indexes,the sucrose and fat substitutes were screened with single-factor test.On this basis,the simplex centroid design was used to optimize the filling formula.Finally,the optimized filling formula of citrus peel residue based on 100%filling was obtained as follows:citrus peel pulp 79.20%,maltitol 7.50%,coconut nectar 8.70%,mogroside 0.10%,peanut oil 0.13%,medium-chain triglyceride 2.26%,polydextrose 0.81%,and corn starch 1.30%.Under this condition,the filling of citrus peel residue was bright yellow in color,delicate,soft and glutinous,fresh and sweet.The content of total sugar and oil decreased by 57.63%and 52.5%,and the content of total dietary fiber increased by 20.79%.It was a new healthy filling with reduced sugar,low fat and high dietary fiber.
作者
宋悦
范刚
任婧楠
潘思轶
李正伦
何祥
胡兆兴
SONG Yue;FAN Gang;REN Jingnan;PAN Siyi;LI Zhenglun;HE Xiang;HU Zhaoxing(College of Food Science and Technology,Huazhong Agricultural University/Key Laboratory of Environment Correlative Dietology,Ministry of Education/Hubei Province Key Laboratory of Fruit&Vegetable Processing&Quality Control,Wuhan 430070,China;Qugu Food Co.,Ltd.in Zigui County,Zigui 443600,China)
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2022年第4期132-141,共10页
Journal of Huazhong Agricultural University
基金
中央高校基本科研业务费专项(2662020SPPY002)
湖北省重点研发计划项目(2020BBA049)。
关键词
柑橘皮渣
馅料
减糖
低脂
单形重心设计
配方优化
柑橘资源利用
citrus peel residue
fillings
reduced sugar
low fat
simplex centroid design
formula optimization
utilization of citrus resources
作者简介
宋悦,E-mail:1716899184@qq.com;通信作者:范刚,E-mail:fangang@mail.hzau.edu.cn。
