蓝莓胡萝卜复合果酱的配方优化及货架期预测

Formula Optimization and Shelf Life Prediction of Blueberry and Carrot Compound Jam

以蓝莓和胡萝卜为主要原料,采用单因素试验和正交试验研究了蓝莓胡萝卜复合果酱的最佳配方,通过ASLT法建立Q10模型对其货架期进行了预测。结果表明:影响蓝莓胡萝卜复合果酱感官品质因素的主次顺序为:蓝莓胡萝卜比例>果胶添加量>柠檬酸添加量>糖添加量,最佳配方为蓝莓与胡萝卜比例8∶2,果胶占主料的0.4%,柠檬酸占主料的0.18%,白砂糖占主料的38%。通过建立Q10模型,预测该产品在20℃条件下货架期为108~112d。

Using blueberry and carrot as the main raw materials,the optimum formula of blueberry and carrot compound jam is studied by single factor test and orthogonal test.The shelf life of jam is predicted by Q10 model which is established by ASLT method.The results show that the order of the factors affecting the sensory quality of blueberry and carrot compound jam is:the ratio of blueberry and carrot>the additive amount of pectin>the additive amount of citric acid>the additive amount of sugar.The optimum formula is the ratio of blueberry and carrot 8∶2,pectin accounting for 0.4%of the main ingredients,citric acid accounting for 0.18%of the main ingredients,sugar accounting for 38%of the main ingredients.The shelf life of the product is predicted to be 108~112 days at 20℃by establishing Q10 model.