摘要
以青梅为主要原料,辅以冰糖、陈皮粉,在不添加防腐剂、酸味剂及增稠剂的情况下,研究陈皮酸梅酱加工工艺和配方。在单因素试验的基础上,通过正交优化试验对其感官评价,研究不同成熟度青梅、不同盐水处理及处理时间对酸梅原浆的口感影响,以及冰糖、陈皮粉及三氯蔗糖添加量对陈皮酸梅酱的品质及风味影响。结果表明:采用8～9成熟青梅果,用5%盐水处理6 d后经打浆得到的青梅原浆无苦涩味;产品生产配方:冰糖10.00%、陈皮粉3.00%、三氯蔗糖0.05%,制得的陈皮酸梅酱酸甜适口,陈皮味及青梅果香味浓郁,无分层析水现象,稳定性好,产品保质期不低于12个月。
Taking the greengage as main material,supplemented with rock sugar and tangerine peel powder,the processing technology and formula of tangerine plum sauce was studied without adding preservatives,sour agents and thickeners.Effects of different treatments on the taste of greengage puree were studied on the basis of single-factor tests,by orthogonal optimization test and sensory evaluation,such as different maturity of green plum,different brine treatment and different processing time.The influence of the addition of rock sugar,tangerine peel powder,and sucralose on the quality and flavor of tangerine plum sauce was explored.The results showed that the greengage puree,made of medium well greengage,crushed after being treated with 5%brine for 6 days had no bitter taste.The best formula was 10.00%rock sugar,3.00%tangerine peel powder and 0.05%sucralose.The tangerine plum sauce obtained according to the best formula had unique flavor consists of rich tangerine peel and greengage fragrance,it had good stability and the shelf life was over 12 months.
作者
刘功德
苏艳兰
任二芳
艾静汶
程三红
LIU Gong-de;SU Yan-lan;REN Er-fang(Guangxi Institute of Subtropical Agricultural Products Processing, Nanning, Guangxi 530002;Guangxi Sub-tropical Crops Research Institute, Nanning, Guangxi 530002)
出处
《安徽农业科学》
CAS
2019年第1期202-204,208,共4页
Journal of Anhui Agricultural Sciences
基金
广西工程技术研究中心组建计划项目(2015GCZX13)
广西科技基地和人才专项(桂科AD16380157)
广西农垦国有东方农场资助项目(2017-4500-02-000054)
关键词
青梅
陈皮
酸梅酱
加工工艺
配方
Greengage
Tangerine peel
Plum sauce
Processing technology
Formula
