摘要
目的:解决红枣芦荟低糖果酱黏稠性差、水分易析出等问题。方法:以CMC-Na和琼脂为增稠剂,研究复合增稠剂在不同保藏时间下对红枣芦荟低糖果酱质构性质和感官品质的影响,并通过正交试验和流变性检测优化了果酱配方。结果:复合增稠剂中CMC-Na和琼脂配比(m_(CMC-Na)∶m_(琼脂))为7∶3时,新鲜果酱和保藏90 d果酱的硬度和黏度无明显差异,且果酱细腻均匀,组织缓慢流动,无汁液析出,无板结;果酱最优工艺参数:红枣浆和芦荟浆配比(V_(红枣浆)∶V_(芦荟浆))为5∶5,白砂糖添加量18%,复合增稠剂添加量为0.4%;研制得到的果酱为假塑性流体,口感风味俱佳,感官评分90;对果酱进行理化检测,其保水性能达到(51.31±1.23)%,可溶性固形物含量为(25.20±0.82)%。结论:复合增稠剂(m CMC-Na∶m琼脂=7∶3)能显著改善红枣芦荟低糖果酱黏稠性差、水分易析出等问题,果酱品质较好。
Objective:This study aimed to solve the poor viscosity of red jujube and aloe low-sugar jam.Methods:Using CMC-Na and AGAR as thickeners,the effects of compound thickeners on texture properties and sensory quality of red jujube and aloe low-sugar jam under different storage time were investigated.The technological parameters of jam were optimized by orthogonal test and rheological test.Results:When the ratio of CMC-Na and AGAR in the compound thickener was 7∶3,no significant difference in hardness and viscosity were found between fresh jam and preserved 90 d jam,and the jam was delicate and uniform,with slow tissue flow,no juice precipitation and no hardening.The jam optimal processing parameters were as follows:the volume ratio of red jujube pulp to aloe pulp was 5∶5,andthe content of sugar and compound thickener was 18%and 0.4%,respectively.The developed jam was pseudoplastic fluid,which was excellent in taste and flavor,with a sensory score of 90.By physical and chemical testing,the water retention performance reached(51.31±1.23)%,and the soluble solid content was(25.2±0.82)%.Conclusion:The compound thickener(m_(CMC-Na)∶m_(AGAR)=7∶3)can significantly improve the poor viscosity and easy water precipitation of the red jujube and aloe low-sugar jam.The jam was good quality.
作者
林志荣
LIN Zhi-rong(Management Academy of China Cooperative,Beijing 100032,China)
出处
《食品与机械》
北大核心
2022年第8期207-212,221,共7页
Food and Machinery
基金
茂名市科技计划项目(编号:21105125)。
关键词
红枣
芦荟
低糖果酱
复合增稠剂
稳定性
流变性
red jujube
aloe
low-sugar jam
compound thickeners
stability
rheological properties
