百香果草莓果冻加工工艺优化及其感官评价

Optimization of Processing Technology of Passion Fruit and Strawberry Jelly and Its Sensory Evaluation

【目的】探明百香果草莓复合果冻的最优加工工艺,改善果冻口感和品质以满足消费者需求,为实际生产加工复合果冻提供参考。【方法】以百香果和草莓鲜果浓浆为原材料调配复合果汁浓浆,以无水柠檬酸和白砂糖为辅料,并用琼脂、卡拉胶和黄原胶配成复合凝胶剂,采用单因素和正交试验优化果冻加工工艺,开发一款具有百香果和草莓风味的复合型果冻。【结果】复合果汁浓浆(M_(百香果浓浆)∶M_(草莓浓浆)=1∶3)、复合凝胶剂(M_(黄原胶)∶M_(卡拉胶)∶M_(琼胶)=1∶2∶1)、无水柠檬酸和白砂糖最优添加量分别为9%~11%、1%~1.2%、0.02%~0.04%和2.5%~3.5%。复合凝胶剂添加量对百香果草莓果冻感官品质的影响最大(7.3),其次是白砂糖(5.7)、复合果汁浓浆(5.0)和无水柠檬酸(4.3);百香果草莓果冻的最佳工艺配方为复合果汁浓浆、复合凝胶剂、无水柠檬酸和白砂糖最优添加量分别为9%、1.1%、0.03%和3%,综合感官评分为95分。【结论】百香果草莓果冻在最优工艺(9%复合果汁浓浆+1.1%复合凝胶剂+0.03%无水柠檬酸+3%白砂糖)条件下无杂质和气泡、软硬和甜度适中、富有弹性和咀嚼感,具有百香果和草莓的典型风味。

【Objective】The optimal processing technology of passion fruit and strawberry compound jelly was explored,and the taste and quality of jelly was improved to meet the demand of customer,which provided a reference for actual producing and processing compound jelly.【Method】A compound jelly with passion fruit and strawberry flavor was developed by using passion fruit and strawberry concentrated pulp to prepare compound juice concentrated pulp,using anhydrous citric acid and white sugar as accessories,and using agar,carrageenan and xanthan gum as compound gel.Meanwhile,the processing technology was optimized by single factor and orthogonal test.【Result】The optimum additive amount of compound juice concentrated pulp(M_(passion fruit concentrated pule)∶M_(strawberry concentrated pulp)=1∶3),compound gel(M_(xanthan gum)∶M_(carrageenan)∶M_(agar)=1∶2∶1),anhydrous citric acid and white sugar were 9%-11%,1%-1.2%,0.02%-0.04%and 2.5%-3.5%,respectively.The additive amount of compound gel had the greatest effect on the sensory quality of passion fruit and strawberry jelly(7.3),followed by the additive amount of white sugar(5.7),compound juice pulp(5.0)and anhydrous citric acid(4.3).The optimum formula of compound jelly included 9%compound juice pulp,1.1%compound gel,0.03%anhydrous citric acid and 3%white sugar,and the comprehensive sensory score was 95.【Conclusion】Under the optimal conditions of 9%compound juice pulp+1.1%compound gel+0.03%anhydrous citric acid+3%white granulated sugar,the passion fruit and strawberry jelly has the typical flavor of passion fruit and strawberry,without impurities or bubbles,but has moderate hardness and sweetness,and is full of elasticity and chewiness.