减糖型黑加仑黄秋葵花果酱配方优化及分析

Optimization and Analysis of Reducing-sugar Jam of Black Currant and Okra Flowers

为满足现代人对减糖食品的需求,以黑加仑和黄秋葵花为复合原料,黑加仑浆添加量、复配增稠剂添加量、复配糖浆添加量和柠檬酸添加量为因素,感官评分为评价指标,通过单因素试验和正交试验,研究减糖型黑加仑黄秋葵花复合果酱最佳配方,并分析其贮藏期内变化。结果表明,最佳配方为黑加仑浆添加量30%,复配增稠剂添加量0.8%,复配糖浆添加量20%,柠檬酸添加量0.3%;杀菌条件为85℃,15 min,此配方的减糖果酱酸甜可口、黏度适中、酱体浓稠、涂抹性佳;经过8个月贮藏期,菌落总数和可溶性固形物含量仍符合果酱相关标准;维C含量和多酚含量变化较小,且无析水、返砂现象,稳定性良好,提高了黑加仑和黄秋葵花的附加值,具有一定实际意义。

In order to meet the needs of modern people to reducing sugar food,taking black currant and okra flowers as raw material,with the blackcurrant slurry addition amount,the compound thickener addition amount,addition amount of compound syrup and citric acid as the factors,and sensory as the evaluation index,the optimal formula of reducing sugar blackcurrant and okra flowers jam are studied by single factor test and orthogonal test,and the changes of its storage period was analyzed.The results showed that the best formula was 30%black currant slurry,0.8%compound thickener,20%compound syrup and 0.3%citric acid.The germicidal condition was 85℃for 15 min,the reducing jam was sweet and sour,the viscosity was moderate,the paste was thick and the smear was good.After 8 months of storage,the content of soluble solids and the total number of colonies of jam still meet the national standard of jam.The content of vitamin C and polyphenol did not change significantly.There was no phenomenon of water precipitation and sand return.It increased the added value of blackcurrant and okra,which having good stability and certain practical significance.