摘要
通过热浓缩的方式,用正交试验方法对红树莓果酱的加工工艺进行优化,得到最佳加工工艺条件为黄原胶添加量为0.2%,浓缩时间为10 min,柠檬酸添加量为0.2%,白砂糖添加量为40%。茶多酚与维生素C比例为2∶3的复合护色剂能够起到抑制褐变的作用。红树莓果酱呈现稳定的假塑性流体特性,经过工艺优化后的果酱在贮藏期粘度会降低,新制果酱粘度为48.91~9.46 Pa·s,经80 d贮藏后降至46.30~6.55 Pa·s,果酱粘度变化较小。采用顶固相微萃取技术,对红树莓果酱的香味成分进行萃取分析,红树莓果酱香气成分主要为树莓酮(3.26%)、α-紫罗酮(4.03%)、β-紫罗兰酮(9.24%)、苯乙醇(0.50%)。红树莓果酱香气类型主要为花香味、果香味、草香味、木香味、甜香味,红树莓果酱贮藏40 d花香损失率为32.18%,贮藏80 d花香损失率为50.99%,贮藏40 d果香损失率为19.29%,贮藏80 d果香损失率为30.57%。通过优化工艺制作的红树莓果酱在贮藏期间褐变程度低,粘度变化小,贮藏稳定性好。
Through heat concentration and orthogonal test method,the processing technique of red raspberry jam was improved,and the optimum condition obtained to realize the premium processing technique was as follows:the addition of xanthan gum 0.2%,citric acid 0.2%,sugar 40%and the concentration time 10 min.Compound color fixative of tea polyphenol and vitamin C of 2∶3 ratio could effectively inhibit browning.Red raspberry jam presented stable pseudoplastic fluid characteristics.The viscosity of red raspberry jam after process optimization dropped during the storage period,the viscosity of newly prepared jam was 48.91-9.46 Pa·s,which dropped to 46.30-6.55 Pa·s after 80 days storage,but the viscosity change was relatively small.Headspace solid phase microextraction(HS-SPME)was adopted to perform analytical extraction of the fragrant components of red raspberry jam,and it was found that the main fragrant components were raspberry ketone(3.26%),α-ionone(4.03%),β-ionone(9.24%)and phenethyl alcohol(0.50%).The fragrance of red raspberry jam consisted of flowers,fruits,woody plants,herbs and sweet aroma.After 40 days storage,the loss rate of flower fragrance was 32.18%and 50.99%after 80 days;after 40 days storage,the loss rate of fruit fragrance was 19.29%and 30.57%after 80 days.The red raspberry jam produced by optimized process was low in browning degree and viscosity change,which had good stability during storage.
作者
刘哲
周建中
杨海燕
胡旭东
罗丽蓉
孙静瑶
LIU Zhe;ZHOU Jian-zhong;YANG Hai-yan;HU Xu-dong;LUO Li-rong;SUN Jing-yao(College of Food Sciences and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
出处
《新疆农业大学学报》
CAS
2019年第4期283-292,共10页
Journal of Xinjiang Agricultural University
基金
新疆维吾尔自治区重大科技专项(2016A01001-2)。
关键词
红树莓
果酱
工艺优化
贮藏
稳定性
red raspberry
jam
process optimization
storage
stability
