凝胶剂添加量对杏与玫瑰花酱复合果丹皮干燥特性及品质影响的比较

Effects of the Gel Addition Amount on the Drying Characteristics and Quality of Apricot and Rose Paste Composite Fruit Peel

该文研究了凝胶剂添加量对杏与玫瑰花酱复合果丹皮干燥特性及品质的影响。为了加快杏与玫瑰花酱复合果丹皮干燥速率、改善品质,先通过单因素试验就单一凝胶剂添加量对杏与玫瑰花酱复合果丹皮干燥特性和品质的影响进行了研究,筛选出影响较大的四种凝胶剂。再在单因素试验的基础上设计Box-Benhnken响应面试验,以干燥速率、硬度、Vc含量、感官评分为响应值,琼脂、β-环糊精、海藻酸钠、果胶添加量为自变量进行复配,得出凝胶剂的最佳复合添加量及比例。从不同的角度对复合果丹皮的品质进行研究,发现凝胶剂添加量过多或者过少时,品质都有不同程度的变化。综合干燥速率、质构、Vc含量及感官评分结果,选取添加37.5%的琼脂、25%的β-环糊精、25%的海藻酸钠、12.5%的果胶添加量为最佳,此时的复合凝胶剂添加比例为3:2:2:1。与使用单一凝胶剂相比,复合凝胶剂更能起到协同效果,加快杏与玫瑰花酱复合果丹皮的干燥速率、改善品质,为果丹皮产业发展和市场开发提供技术参考和指导。

The effects of the amount of gel additive on the drying characteristics and quality of apricot and rose paste composite fruit peel were studied.To accelerate the drying rate and improve the quality of apricot and rose paste composite fruit peel,different amounts of a single gel were added and the drying characteristics and quality of the fruit peel were studied using a single-factor test.Subsequently,a Box-Benhnken response surface test was designed on the basis of the results of the single-factor test.With drying rate,hardness,Vc content,and sensory score as response values and AGAR,β-cyclodextrin,sodium alginate,and pectin content as the independent variables,the optimal compound addition amount and proportion of gel were obtained.The quality of the composite fruit peel was studied from different perspectives.It was found that the quality changed to different degrees when the amount of gel was excessive or insufficient.Based on the drying rate,texture,Vc content,and sensory scores,37.5%AGAR,25%β-cyclodextrin,25%sodium alginate,and 12.5%pectin were selected as the optimal content,and their ratio in the compound gel was 3:2:2:1.Compared with the use of a single gel,the composite gel had a greater synergistic effect,accelerated the drying rate,and improved the quality of the apricot and rose paste composite peel.The findings provide a technical reference and guidance for the development of the fruit peel industry and market development.