摘要
以红心火龙果为主要原料,通过一系列单因素试验和响应面试验优化果酱的配方,并以感官评价和剪切流变学特性为评估标准,为其他口味的健康果酱产品提供试验依据。结果表明,在最佳工艺参数下,即白砂糖、柠檬酸、果胶和黄原胶的添加量分别为20%,0.2%,0.4%和0.4%,所制备得到的火龙果果酱黏度为84.6 mPa·s,感官评分为98分。此时火龙果果酱色泽鲜艳、晶莹剔透、质地均匀且口感细腻,非常适合老年人食用。研究不仅为老年人提供了一款具有良好流变特性和营养价值的果酱食品,且促进了火龙果高值化利用和产业链的拓展。
This study selected red pitaya as the main raw material,optimized the jam formula through a series of single factor experiments and response surface experiments,and used sensory evaluation and shear rheological properties as evaluation criteria to provide experimental basis for other flavors of healthy jam products.The research results showed that under the optimal process parameters,namely the addition of 20%,0.2%,0.4%,and 0.4%of white sugar,citric acid,pectin,and xanthan gum,the prepared dragon fruit sauce had a viscosity of 84.6 mPa·s and a sensory score of up to 98 points.The dragon fruit sauce was brightly colored,pink in color,crystal clear,with a uniform texture and delicate taste,making it very suitable for elderly people to consume.This study not only provided elderly people with a jam food with good rheological properties and nutritional value,but also promoted the high-value utilization of dragon fruit and the expansion of the industry chain.
作者
严月蓉
孙钦菊
杜丽娟
韦璐
程文倩
张劲
YAN Yuerong;SUN Qinju;DU Lijuan;WEI Lu;CHENG Wenqian;ZHANG Jin(Guangxi Vocational University of Agricultural,Nanning,Guangxi 530007,China;Grape and Wine Research Institute,Guangxi Academy of Agricultural Sciences,Nanning,Guangxi 530007,China)
出处
《农产品加工》
2025年第12期19-26,31,共9页
Farm Products Processing
基金
2023年自治区级大学生创新创业训练项目(202316205021)
2023年广西农业职业技术大学科研项目(XKJ2342)
南宁市良庆区科技计划项目(202223)。
关键词
火龙果
果酱
工艺优化
流变特性
dragon fruit
jam
process optimization
rheological properties
作者简介
严月蓉(2002-),女,在读本科,研究方向为农产品加工;通信作者:杜丽娟(1989-),女,硕士,讲师,研究方向为农产品加工。
