摘要
以冬瓜、桑椹、白砂糖、花生油等为原料制作低脂低糖冬瓜桑椹果蔬馅料。该文探究了桑椹果浆、白砂糖粉和玉米淀粉液的添加量对馅料感官品质的影响,在单因素试验基础上,进一步采用正交试验设计优化,测定硬度、胶黏度和咀嚼度等TPA(Texture Profile Analysis)参数确认最佳配方。以冬瓜质量100.0%浆计,单因素试验中,桑椹、白砂糖、玉米淀粉添加质量分数分别为30%、6%和2%时,馅料的感官评分最高;正交试验优化后的最佳配方为:花生油2.5 wt%、桑椹30.0 wt%、白砂糖6.0 wt%、玉米淀粉溶液1.5 wt%。所得冬瓜桑椹馅料色泽油光滑亮、紧致、有桑椹和冬瓜的特有气味、酸甜适中、口感细腻、软硬适中;馅料中总糖和还原糖的含量分别46.22 wt%、30.07 wt%,水分和脂肪含量分别为39.48 wt%、1.04 wt%。有机酸总含量为1.87 g/kg,其中含量最高的是酒石酸703.40 mg/kg、苹果酸453.34 mg/kg和丙醇二酸418.55 mg/kg,花青素含量为2.89 mg/g,兼具冬瓜和桑椹的特征挥发性风味物质正己醛、正辛醛和柠檬烯,相对含量分别为8.06%、4.13%和1.58%。在室温条件下(25℃)冬瓜桑椹馅料保质期为30 d。
Low-fat and low-sugar winter melon and mulberry fruit and vegetable fillings were prepared using winter melon,mulberry,white granulated sugar,and peanut oil.To explore the effects of adding mulberry pulp,refined white sugar powder,and corn starch solution on the sensory quality of fillings,based on single-factor experiments and further optimization with orthogonal test design,texture profile analysis(TPA)parameters,such as firmness,adhesive viscosity,and chewiness,were examined to confirm the optimal formula.In the single-factor test on 100.0%mass of winter melon pulp,when the mass fractions of mulberry,white granulated sugar,and corn starch were respectively 30%,6%,and 2%,the sensory score of the filling was the highest.The optimal formula after optimization through orthogonal experiments was 2.5 wt%peanut oil,30.0 wt%mulberry,6.0 wt%white sugar,and 1.5 wt%corn starch solution.The obtained winter melon and mulberry filling was smooth,bright in color,and compact;had the unique smell of mulberry and winter melon;was moderately sweet and sour and delicate in taste;and had moderate firmness.The total and reducing sugar contents of the filling were 46.22 wt%and 30.07 wt%,respectively,and the moisture and fat contents were 39.48 wt% and 1.04 wt%, respectively. The total content of organic acids was 1.87 g/kg, of which the highest content wasof tartaric acid at 703.40 mg/kg, followed by malic acid at 453.34 mg/kg, tartronic acid at 418.55 mg/kg, and anthocyanin at 2.89 mg/g. Thecharacteristic volatile flavor substances of winter melon and mulberry were n-hexanal, n-octaldehyde, and limonene, with relative contents of8.06%, 4.13%, and 1.58% respectively. At 25 ℃, the shelf life of winter melon and mulberry fillings was up to 30 days.
作者
陆胜勇
傅曼琴
余元善
温靖
彭健
林羡
肖更生
LU Shengyong;FU Manqin;YU Yuanshan;WEN Jing;PENG Jian;LIN Xian;XIAO Gengsheng(Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;Light Industry Food Institute,Zhongkai College of Agricultural Engineering,Guangzhou 510225,China)
出处
《现代食品科技》
CAS
北大核心
2023年第5期261-270,共10页
Modern Food Science and Technology
基金
广东省现代农业产业技术体系创新团队建设项目(2022KJ110)
广东省农业科学院“十四五”农业优势产业学科团队(202109TD)
广东省农业科学院人才项目(R2020PY-JX011)
广东省农业科学院协同创新中心课题(XT202224)
现代农业产业技术体系建设专项(CARS-18-ZJ0506)。
关键词
冬瓜
桑椹
果蔬馅料
TPA参数
挥发性风味物质
winter melon
mulberry
fruit and vegetable fillings
TPA parameters
volatile flavor compounds
