低糖荔枝果酱优化工艺优化研究.pdfVIP

※工艺技术 食品科学 2010, Vol. 31, No. 04 11 吴汶飞，余小林* ，胡卓炎 (华南农业大学食品学院，广东广州 510642) 研究低甲氧基果胶(LMP)质量分数、氯化钙质量分数、柠檬酸质量分数和果冻粉质量分数对低糖荔枝果 酱品质的影响，并采用响应曲面法进行工艺优化。结果表明：低糖荔枝果酱最优工艺条件为低甲氧基果胶质量分 数0.71% 、氯化钙质量分数0.052% 、柠檬酸质量分数0.48% 和果冻粉质量分数0.15% 。在此优化条件下制备的低 糖荔枝果酱感官评分实测值为14.6，与预测值(14.7)接近；产品可溶性固形物含量44.8% 、总酸度0.65% 、黏度 3.382Pa ·s 、硬度3.35N ，具有酸甜适口、口感细腻润滑的特点。 荔枝；低糖果酱；响应曲面法；工艺优化 Response Surface Optimization of Formulation of Low Sugar Litchi Jam WU Wen-fei ，YU Xiao-lin* ，HU Zhuo-yan (College of Food Science, South China Agricultural University, Guangzhou 510642, China) Abstract：To develop an optimal processing formula of low sugar litchi jam, central composite design combined with response surface methodology was used for examining the interactive effects of amounts of low methoxyl pectin (LMP), calcium chloride, citric acid and jelly powder on the sensory quality of litchi jam. Results showed that the optimal amounts of the above ingredients were as follows: low methoxyl pectin 0.71%, calcium chloride 0.052%, citric acid 0.48% and jelly powder 0.15%. Processed litchi jam using the optimal formula exhibited experimental sensory score of 14.6, approximating to the predicted value of 14.7, soluble solids content of 44.8%, total acidity of 0.65%, viscosity of 3.382 Pa ·s and hardness of 3.35 N, and was characterized by a balanced sweet and sour taste and an exquisite and smooth mouth feeling. Key words ：litchi ；low sugar jam ；response surface methodology (RSM)；optimization of formulation 中图分类号：TS255.43 文献标识码：A 文章编号：1002-6630(2010)04-0011-05 荔枝(Litchi chinensis Sonn.) 属无患子科植物，是 联，胶凝时的pH 值范围可宽至2.6 ～6.8 ，可溶性固形 一种珍贵的亚热带水果，素有岭南佳果的美誉。其不 物含量可低至10%，形成的