响应面法优化低糖保健枣酱的制作工艺研究-《中国调味品》

文章信息/Info

Title:: Optimization of the Processing Technology of Low Sugar Jujube Jam by Response Surface Methodology

摘要:: 为解决灵武长枣采后储藏、供应期短以及市面上果酱食品添加剂滥用等问题，在预实验的基础上，以灵武长枣为实验原料，利用单因素试验结合响应面分析对果酱加工工艺中各原辅料的添加量进行优化。结果表明：当灵武长枣40%、红糖10%、柠檬酸0.7%、魔芋粉4%时，研制出的果酱成胶效果最佳、涂层均匀且具有典型的灵武长枣香气及口感，经检验该产品质量符合国家标准，安全健康。从而为促进灵武长枣精深加工提供思路，具有广阔的市场前景。

Abstract:: In view of the storage and supply period of Lingwu Long Jujube are short and the abuse of jam food additives on the market.燨n the basis of pre-experiment, single factor experiment and response surface analysis were used to optimize the addition of raw materials in the processing of Lingwu Long Jujube jam.燭he results show that: through the analysis of the sensory quality,爐he爁inal recipe of the jam is Lingwu Long Jujube 40%, brown sugar?0%, citric acid牋0.7% and konjaku flour 4%,燿eveloped a kind of gel best, uniform coating燼nd special aroma of Lingwu Long Jujube hide jam. The quality of the product conforms to the national standard and is safe and healthy. So as to provide ideas for promoting the intensive processing of Lingwu Long Jujube, it has broad market prospects