八月瓜果酱加工工艺研究

Optimum Process of Akebia trifoliate Jam

以八月瓜果皮和果肉为主要原料制作果酱,采用单因素试验和正交试验,结合主成分综合评价方法,以可溶性固形物含量、色泽、质构和感官评分为指标,对八月瓜果酱的配方参数和浓缩时间进行优化。结果表明,八月瓜果皮与果肉的用量比为5∶2时,八月瓜果酱的最佳配方为蔗糖添加量24%,果胶添加量0.3%,柠檬酸添加量0.5%,最佳浓缩时间为25 min。在此工艺条件下得到的八月瓜果酱感官品质最佳,且富含多酚、黄酮和氨基酸,是一款健康、绿色、营养的果酱。

In this study,the peel and flesh of Akebia trifoliate were used as raw materials to make jam.by single factor experiment and orthogonal experiment respectively.The content of soluble solids,color,texture and sensory were taken as the indexes to optimize the formulation parameters and concentration time of Akebia trifoliate jam by single factor experiment and orthogonal experiment respectively,combined with principal component analysis comprehensive evaluation.The result showed that when the dosage ratio of peel to flesh of Akebia trifoliate was 5∶2,the optimal formula of Akebia trifoliate jam was 24%sucrose,0.3%pectin and 0.5%citric acid,and the optimal concentration time was 25 min.The Akebia trifoliate jam obtained by this process had the best sensory quality and was rich in polyphenols,flavonoids and amino acids.Akebia trifoliate jam was a healthy,green and nutritious jam.