摘要
[目的]本研究旨在以党参为主要原料开发一种新型便携式即食党参蜜饯产品。[方法]首先,考察山楂汁添加量、食盐添加量和蜂蜜添加量对党参蜜饯感官评分的影响。然后,基于单因素试验,采用模糊数学结合响应面法优化山楂风味低糖党参蜜饯配方。最后,以微生物限量和感官评价为指标,对比不同灭菌工艺对党参蜜饯品质的影响,并对其理化指标和有效成分含量进行检测。[结果]响应面优化得到影响党参蜜饯品质的因素主次顺序为:蜂蜜添加量>食盐添加量>山楂汁添加量。党参蜜饯最优工艺配方为:党参100 g,山楂汁添加量、食盐添加量、蜂蜜添加量分别为227 mL、4.1 g、114.5 g,此配方下制得的党参蜜饯产品酸甜适口,富有嚼劲,风味独特,模糊数学感官评分最高,为92.37分。超高压灭菌和高压蒸汽灭菌后样品微生物指标(菌落总数<10 CFU·g^(-1),大肠菌群<2 CFU·g^(-1),霉菌<1 CFU·g^(-1))均符合相关标准及规定,而超高压灭菌处理蜜饯的感官评价优于高压蒸汽灭菌法。产品质量检测结果表明,党参蜜饯中总糖和氯化钠含量分别为36.54%、2.56%,符合相关规定;党参炔苷和多糖含量分别为0.19 mg·g^(-1)、6.84%,营养价值高。[结论]本研究制得的即食党参蜜饯具有党参和山楂的独特风味,色泽均匀,软硬适中,感官评分较高,理化指标及微生物指标均符合国家标准,为党参蜜饯产品的研发和规模化生产提供了理论支持。
[Objective]This study was aimed to develop a new type of portable and instant Codonopsis radix preserves product using C.radix as the main raw material.[Methods]The effects of hawthorn juice addition,honey addition,and salt addition on the sensory score of C.radix preserves were investigated.Based on single factor experiment,the formulation of hawthorn-flavored low-sugar C.radix preserves was optimized using fuzzy mathematics combined with response surface methodology.Microbial limits and sensory evaluation were used as indicators to compare the effects of different sterilization processes on the quality of C.radix preserves,and its physicochemical indexes and active component content were measured.[Results]The response surface optimization determined the order of factors affecting the quality of C.radix preserves was:honey addition>salt addition>hawthorn juice addition.The optimal formulation for C.radix preserves was:C.radix 100 g,hawthorn juice addition 227 mL,honey addition 114.5 g,and salt addition 4.1 g.The product made with this formulation had a sweet and sour taste,good chewiness,unique flavor,and the highest fuzzy mathematics sensory score of 92.37.Both ultra-high pressure sterilization and high-pressure steam sterilization samples met relevant standards(total bacteria count<10 CFU·g^(-1),coliform<2 CFU·g^(-1),mold<1 CFU·g^(-1))with the sensory evaluation of ultra-high pressure sterilized C.radix being superior to that of high-pressure steam sterilization.Product quality testing showed that the contents of the total sugar and sodium chloride in C.radix were 36.54%and 2.56%,respectively,meeting relevant regulations.The contents of glycoside and polysaccharide in C.radix preserves were 0.19 mg·g^(-1)and 6.84%,respectively,indicating high nutritional value.[Conclusion]The instant C.radix preserves developed in this study has a unique flavor of C.radix and hawthorn,with uniform color,moderate hardness,high sensory scores,and meet national standards for physicochemical and microbial indexes.This finding provided theoretical support for the research and large-scale production of C.radix preserves products.
作者
李睿
阮文辉
郝瑞
李瑞卿
路丽艳
阮心阳
Li Rui;Ruan Wenhui;Hao Rui;Li Ruiqing;Lu Liyan;Ruan Xinyang(College of Traditional Chinese Medicine and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong 030619,China;Shanxi Center of Drug Evaluation(Shanxi Institute of Medicine and Life Science),Taiyuan 030006,China;School of Mathematical Science,Huaiyin Normal University,Huaian 230000,China)
出处
《山西农业大学学报(自然科学版)》
CAS
北大核心
2024年第4期101-108,共8页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
山西省中医药科研课题项目(2020ZYYC098)
山西省重点研发计划项目(201903D321112)
晋药综合开发利用协同创新中心项目(2018-JYXT-06)
山西中医药大学学科建设项目(2023XKJS-26)。
关键词
党参蜜饯
山楂
模糊数学
感官评价
灭菌
Codonopsis Radix preserves
Hawthorn
Fuzzy mathematics
Sensory evaluation
Sterilization