金花葵花瓣复合花酱的工艺

Golden Sunflower Petals Compound Flower Sauce

金花葵具有较高的营养价值,但是开花期短,且在市场上以金花葵花瓣为主要原料的产品较少。为增加产品种类,开拓金花葵花瓣市场,试验以金花葵干花为主要原料加工金花葵花复合花酱,在单因素试验基础上以金花葵花瓣与枣粉配比、白砂糖添加量、柠檬酸添加量和复配胶总添加量对该花酱进行正交试验,以感官评定为标准,得出最佳工艺参数:金花葵花瓣与枣粉配比5︰2、白砂糖添加量20%、卡拉胶与魔芋粉配比添加量0.5%、柠檬酸添加量0.4%。采用该配方所制作成的产品营养丰富,香气浓郁,口感细腻。对其指标进行分析,结果显示金花葵花瓣复合花酱可溶性固形物为25.6%,黄酮含量为3.049 6 g/100 g,还原糖含量为0.771 6%,与市场热售玫瑰花酱相比具有较多的营养价值。

The gloden sunflower has high nutritional value, but the petals are short, and in the current market, the products with flower petals as the main raw material are less. To increase the variety of products, open up the market for golden sunflower petals, the main raw material of the flower was processed. On the basis of single-factor test, orthogonal test was carried out on the dressing with the ratio of flower petals to jujube powder, the addition of sugar, the addition of citric acid and the total addition of compound glue. Based on sensory evaluation, the optimum technological parameters were as follows: the ratio of flower petals to jujube powder 5︰2, the addition of sugar 20%, the addition of carrageenan and konjac powder 0.5% and the addition of citric acid 0.4%. The formula was rich in nutrition, with intense aroma, and the taste was delicate. Its index was analyzed and compared with the market hot flower sauce. It was concluded that the soluble solids of the compound flower paste of flower sunflower petals were 25.6%, flavonoids was 3.049 6 g/100 g, the content of reducing sugar was 0.771 6%. It had more nutritive value compared with the market rose sauce.