糖的种类对三叶木通果酱品质的影响

Effect of different kind of sugar on the quality of Akebia trifoliate jam

为筛选三叶木通果酱加工中最适宜添加的糖,采用色泽分析、质构分析、氨基酸分析、风味分析以及感官分析等对不同种类糖(葡萄糖浆、蔗糖、蜂蜜、木糖醇、黑糖和红糖)制作三叶木通果酱的品质进行比较研究。结果表明:添加不同糖制作三叶木通果酱的品质存在有一定差异,添加黑糖的三叶木通果酱整体感官可接受度最高,质构品质最好,葡萄糖浆次之,蔗糖最差;添加蜂蜜的三叶木通果酱氨基酸种类最丰富,而添加红糖的含量最高;添加黑糖的三叶木通果酱风味物质种类最丰富,但木糖醇的量最大,电子鼻分析表明,添加红糖和黑糖的在传感器上整体响应值相对较高,蔗糖、红糖和黑糖的三叶木通果酱整体风味接近。通过主成分分析和综合评价,发现添加黑糖的三叶木通果酱的综合品质优于其他糖的果酱。

In order to select the best sugar in akebia trifoliate jam,analysis including texture,color,free amino acid,volatile flavor substances and sensory of the jam was performed and the results were compared among different sugars(brown sugar,black sugar,sucrose,honey,xylitol,glucose syrup)using in the jam.The results showed black sugar group has the highest overall sensory acceptability and texture quality,followed by glucose syrup.Free amino acids in the honey group had the most variety,while the content in brown sugar group was the highest.The black sugar group had the most variety of volatile flavor substances,and the amount of xylitol was the highest.The electronic nose analysis showed that the overall response value of brown sugar group and black sugar group on the sensory was relatively higher,and overall flavor of sucrose,brown sugar and black sugar akebia trifoliate jam was similar.Combined with principal component analysis and comprehensive evaluation,the quality of akebia trifoliate jams made with black sugar and brown sugar were better than others.