低糖马齿苋紫薯酱加工工艺优化及其产品品质评价
Processing and Quality Evaluation of Low Sugar Purslane and Purple Sweet Potato Jam
张开平 1韦行静 1刘燕丽 2班燕冬 1吴文标3
作者信息
- 1. 百色学院农业与食品工程学院,广西百色 533000;百色学院亚热带特色农业产业学院,广西百色 533000
- 2. 百色学院农业与食品工程学院,广西百色 533000
- 3. 西南大学产业技术研究院粮油食品工程设计研究中心(鼎新思远重庆粮油科技有限公司),重庆 400716
- 折叠
摘要
为了满足消费者对口味多样化、健康饮食的需求,开发一种低糖、零防腐剂的新型复合果酱的科学配方和先进制造方法.以富含人体健康功能因子的马齿苋和紫薯为主要原料,通过单因素实验和正交试验优化了马齿苋紫薯酱的配方,并对最终产品及其贮藏期间的营养物质、理化和卫生指标进行了测定.结果表明,低糖马齿苋紫薯酱的最佳配方为:马齿苋茎叶汁紫薯块根浆质量比为 5:5,柠檬酸添加量为 0.3%,山梨糖醇添加量为 25%,增稠剂添加量为 0.4%.按此配方制得的马齿苋紫薯酱色泽呈紫红色,酱体均匀,口感细腻,酸甜适中,具有马齿苋和紫薯特有的香味,感官评分为90.5±0.4分.最终产品的可溶性固形物为42.32%±1.43%,总糖为13.41±0.52 g/100 g,pH3.61±0.18,粗蛋白为0.83±0.08 g/100 g,VC为3.77±0.11 mg/100 g,黄酮为4.18±0.10 mg/g,多酚为2.05±0.13 mg/g,花青素为 37.27±0.84 mg/100 g,以上理化指标及卫生指标均达到果酱类的国家标准.马齿苋紫薯酱对DPPH自由基的IC50 值为 7.071 mg/mL,表明该酱具有一定的抗氧化活性.马齿苋紫薯酱分别在 25℃和 37℃条件下贮藏1个月后,感官评分及各营养成分均有一定程度下降,菌落总数有所增加,但仍符合果酱国家标准.本项研究结果可为马齿苋和紫薯的精深加工及马齿苋紫薯酱的标准化生产提供参考依据.
Abstract
In order to meet the needs of consumers for diversified taste and healthy diets,a scientific formula and advanced manufacturing method for a new type of jam with low-sugar and no preservative were developed.By using purslane and purple sweet potato,which are rich in functional factors for human health,as the main raw materials,the formula of purslane and purple sweet potato jam was optimized through single factor experiment and orthogonal test,and the nutritional,physicochemical and sanitary indexes of the final product just produced and stored for a period of time were determined.The results showed that the optimal formula for low-sugar purslane and purple sweet potato jam were as follows:Purslane stem juice and purple sweet potato pulp mass ratio was 5:5,amount of citric acid added was 0.3%,amount of xylitol added was 25%,and amount of thickener addition was 0.4%.Based on this optimized formula,the purslane and purple sweet potato jam produced had purplish-red color,uniform texture,delicate taste,moderate acidity and sweetness,unique aroma of purslane and purple sweet potato,and sensory score of 90.5±0.4 points.The final product had 42.32%±1.43%soluble solid content,13.41±0.52 g/100 g total sugar content,and pH3.61±0.18,0.83±0.08 g/100 g crude protein content,3.77±0.11 mg/100 g VC content,4.18±0.10 mg/g flavonoids content,2.05±0.13 mg/g polyphenols content and 37.27±0.84 mg/100 g anthocyanins content,and all the above physicochemical and sanitary indexes met the national standards for jams.The IC50 value of the purslane and purple sweet potato jam on DPPH free radical was 7.071 mg/mL,indicating that it had certain antioxidant activity.After being stored at 25℃and 37℃for 1 month respectively,the sensory score and various nutritional components of the jam decreased to some extent with the total number of bacteria increased,but they still met the national standards for jams.The results of this study could provide reference for the deep processing of purslane and purple sweet potato and the standardized production of purslane-purple sweet potato jam.
关键词
低糖/马齿苋/紫薯/复合果酱/配方优化/品质评价Key words
low sugar/Portulaca oleracea L./purple sweet potato/compound jam/formula optimization/quality evaluation引用本文复制引用
基金项目
广西自然科学基金(2020GXNSFAA297263)
广西一流学科建设项目(桂教科研[2022]1号)
百色市科技开发计划项目(20222938)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据