富含花色苷的桑葚果糕制备工艺优化

Optimization of Preparation Methods to Preserve High Anthocyanin Levels in Mulberry Fruit Cake

以桑葚、蔗糖、麦芽糖、柠檬酸、琼脂、果胶和黄原胶为原辅料,制备一种富含花色苷的桑葚果糕。通过正交试验优化制备工艺,得到最佳配方为蔗糖24.00%、麦芽糖7.00%、柠檬酸0.50%、琼脂0.70%、果胶0.90%、黄原胶0.15%(均为质量分数),其余为桑葚汁。所得桑葚果糕呈紫红色凝胶状,酸甜可口、软硬适中、风味独特,花色苷含量高达0.6832 mg/g。

Mulberries,sucrose,maltose,citric acid,agar,pectin,and xanthan gum were used as raw materials and subsidiary materials to prepare a mulberry fruit cake rich in anthocyanins.The preparation process was optimized through orthogonal experiments.The optimal formula contained 24.00%sucrose,7.00%maltose,0.50%citric acid,0.70%agar,0.90%pectin,and 0.15%xanthan gum(qualitative measurements)as additives to mulberry juice.The obtained mulberry cake was purple-red,gelatinous,sweet and sour,of moderate texture,unique in flavor,and high in anthocyanin content(0.6832 mg/g).