籽瓜皮果卷配方及护色工艺优化研究

Study on Formula and Color Protection Technology Optimization of Seed Melon Peel Fruit Roll

为提高籽瓜的副产物利用率,开发籽瓜皮果卷食品,研究最佳配方工艺。以籽瓜内皮为原料,通过护色后对配方进行优化,单因素试验结合响应面试验,以产品感官评定分数作为响应值,确定籽瓜皮果卷产品的配方和护色工艺。实验结果表明:籽瓜内皮在0.6%VC和0.4%柠檬酸的护色液中以质量1:2的比例浸泡4 min其护色效果最佳。按照籽瓜内皮的质量分别添加0.42%黄原胶,0.42%果胶,1.10%琼脂,20.53%白砂糖,在此配方条件下制备的果卷产品呈金黄色,表皮平滑细腻、无裂纹,具备一定的透明度,酸甜可口,具有籽瓜的香气。

In order to improve the utilization rate of by-products of seed melon,fruitroll food used seed melon peel was developed and the best formula technology was studied.Using the seed melon endothelium as the raw material,Its color protection technology was studied and the seed melon peel fruit roll formulation was optimized through a single factor test combined with response surface test,and the product sensory evaluation score was used as the response value to determine the seed melon peel fruit roll product formula.The experimental results showed that seed melon endothelial soaked in 0.6%VC and 0.4%citric acid color preservation solution at a mass ratio of 1:2 for 4 minutes was the best color preservation process.The best formula was as follow:0.42%xanthan gum,0.42%pec⁃tin,1.10%agar,20.53%sugar,according to the quality of seed melon endothelium.The skin of fruit roll products produced under this process condition was golden yellow,smooth,and delicate,without cracks,and had a certain degree of transparency;The flavor was sweet and sour moderately.