低糖柑橘芒果复合果酱的微波加工工艺优化及品质分析

The Microwave Processing Technology and Quality of Citrus and Mango Compound Jam with Low Sugar

为探索微波制作柑橘芒果复合果酱的最佳工艺及品质,以柑橘和芒果的果肉为原料,经破碎打浆后按比例混合,微波加热浓缩,通过单因素试验和响应面法中的Box-Behnken法优化柑橘芒果复合果酱的最佳工艺条件,并测定最佳工艺制作的柑橘芒果复合果酱的质量指标。结果表明,通过感官评定选出最优的工艺条件:柑橘和芒果匀浆添加体积分数分别为55.00%和45.00%、果胶添加质量分数0.75%、柠檬酸添加质量分数0.50%、木糖醇添加质量分数16%、微波功率800 W、微波加热时间12 min。在此条件下制作的复合果酱可溶性固形物含量为50.26%,总糖含量为41.52%, pH为4.14,铅含量小于0.40 mg/kg,微生物指标均符合国家标准要求。柑橘芒果复合果酱色泽橙黄、果香浓郁,口感醇厚细腻,酸甜协调,组织均匀,易于连贯涂抹,品质优良。

To explore the best technology and quality of microwave processing citrus mango compound jam,the pulp of citrus and mango were used as raw material,which were mixed in proportion after crushing and beating,and then concentrated by microwave heating to obtain compound jam.Through single factor test and Box-Behnken method of response surface method,the optimum technological condition of citrus mango compound jam was optimized,and the quality indexes of the citrus mango composite jam produced by the optimum technology were determined.The results showed that the optimum technological condition was as follows:the addition amount of citrus pulp homogenate 55%,mango pulp homogenate 45%,pectin 0.75%,citric acid 0.50%,xylitol 16%,microwave power 800 W,and microwave heating time 12 min.Under this condition,the content of soluble solids,total sugar,pH and lead in the compound jam of citrus and mango were 50.26%,41.52%,4.14 and<0.40 mg/kg,respectively,and the microbial indicators met the national standards.The orange mango compound jam was endowed with orange yellow color,rich fruit flavor,mellow taste,harmonious sweet and sour,uniform organization,easy to apply,and good quality.