无核黄皮果酱的制备及其理化性质研究

Study on the preparation and physicochemical properties of seedless Huangpi jam

中文关键词:  果酱  无核黄皮  正交实验

英文关键词:jam  seedless Huangpi  orthogonal experiment

中文摘要:

      目的 以药食两用的无核黄皮果为原料, 研究无核黄皮果酱的最优配方。方法 通过单因素实验分别考察糖、柠檬酸、果胶、果皮添加量对感官评分的影响。在单因素实验的基础上, 进行正交实验, 进一步研究糖、柠檬酸、果皮添加量这3个主要因素对感官评分的影响, 以得到感评最佳的配方, 并进行相关理化指标的测定。结果 无核黄皮果酱的最优配方为果皮添加量15% (m:m)、糖添加量20%、柠檬酸添加量0.16%、果胶添加量为0.4%。色差为60.13±0.66, 可溶性固形物含量为(55.74±0.01)%, 有效酸度为2.54±0.02, 脱水率为0.00%。结论 所制得的无核黄皮果酱酸中带甜、组织状态良好、保型性好、品质较好。研究结果可为无核黄皮的进一步精深加工和果酱的研制提供参考和借鉴。

英文摘要:

      Objective To study the optimal formula of seedless Huangpi jam using the seedless Huangpi jam as raw material. Methods The effects of sugar, citric acid, pectin and peel on sensory score were investigated by single factor experiment. On the basis of single factor experiment, orthogonal experiment was carried out to further study the influence of sugar, citric acid and the addition amount of peel on the sensory score, so as to get the best sensory evaluation formula, and verify the orthogonal experiment and the determination of related physical and chemical indexes. Results The optimal formula of seedless Huangpi jam was 15% (m:m), 20% sugar, 0.16% citric acid and 0.4% pectin. Color difference was 60.13±0.66, soluble solid content was (55.74±0.01)%, effective acidity was 2.54±0.02, and dehydration rate was 0.00%. Conclusion The prepared seedless Huangpi jam is sweet in acid, and has good structure, good shape preservation and good quality. The results can provide reference for the further processing of seedless Huangpi jam and the development of jam.