摘要
对涂抹型无核黄皮果酱的加工工艺及其品质评价进行了研究分析。分别以柠檬酸、白砂糖及低酯果胶的添加量为变量进行单因素试验,以感官评定和质构数据为指标评价各因素对果酱品质的影响。在单因素试验基础上设计以柠檬酸、白砂糖和低酯果胶添加量的L9(34)正交试验,以优化涂抹型无核黄皮果酱加工工艺参数。结果表明,EDTA-2Na添加量0.10%,D-异抗坏血酸添加量0.20%,柠檬酸添加量0.22%,白砂糖添加量32%,低酯果胶添加量0.7%,所制得的涂抹型无核黄皮果酱品质最佳,产品有浓郁的黄皮独特香气,酸甜适中,稠度适宜,涂抹性能优良。
The processing technology of spreadable seedless wampee jam was studied by using seedless wampee as the main raw material in this study.Single factor experiments were designed with the amount of added of citric acid,sugar and low-ester pectin as variables,sensory evaluation and measurement of its texture data were used as indicators to evaluate the influence of each factor on the quality of jam.Based on the single factor experiments,the amount of added of citric acid,sugar and low-ester pectin were selected to study their effects on the processing technology of spreadable seedless wampee jam production by the L9(34)orthogonal experiment.The results showed that the quality of the spreadable seedless wampee jam was the best under the following conditions:amount of added EDTA-2Na was 0.10%,amount of added D-isoacscorbic acid was 0.20%,amount of added citric acid was 0.22%,amount of added sugar was 32% and amount of added low-ester pectin was 0.7%.The product dense wampee fragrance,delicious taste,appropriate consistency,spreadability excellent.
作者
何雨霏
罗树灿
HE Yufei;LUO Shucan(Agricultural Products Processing Research Institute,Chinese Academy of Tropical Agricultural Sciences,Zhanjiang,Guangdong 524000,China;College of Food Science,South China Agricultural University,Guangzhou,Guangdong 510642,China)
出处
《农产品加工》
2022年第21期52-56,共5页
Farm Products Processing
基金
广东省科技计划项目“郁南无核黄皮深加工技术研究及应用”(2017A020225037)。
关键词
无核黄皮
果酱
涂抹型
加工工艺
品质评价
seedless wampee
jam
spreadabe
processing technology
quality evaluation
