利用糖渍液加工枇杷膏的工艺条件与品质

为实现枇杷果脯加工副产物——枇杷糖渍液的高效利用,以枇杷糖渍液为原料制备枇杷膏,研究糖渍过程中食盐添加量和可溶性固形物含量分别对糖渍液和成品枇杷膏中功能活性物质含量、抗氧化活性和感官品质等的影响,确定枇杷糖渍过程的食盐添加量和枇杷膏的可溶性固形物含量。结果表明:适量添加食盐有助于提高枇杷糖渍液得率、总酚和总黄酮含量,以及自由基清除能力;枇杷膏的总酚、总黄酮含量和自由基清除能力随可溶性固形物含量的增加而升高,但60和70^OBrix枇杷膏的上述性状无显著性差异。结合成品感官品质评价结果,建议枇杷糖渍过程中的食用盐添加量为1%,枇杷膏的可溶性固形物含量为60^OBrix。

Process conditions and quality of loquat paste made from loquat sugar solution

To effectively use loquat sugar solution, a by-product of candied loquat production, it was used as a raw material to produce loquat paste. Effects of salt addition and soluble solids content on total phenolic content, total flavonoid content, free radical scavenging abilities and sensory quality of loquat sugar solution and (or) loquat paste were investigated. Results showed that the yield of loquat sugar solution and its total phenolic content, total flavonoid content, as well as free radical scavenging abilities were improved by the addition of salt in the production of candied loquat. Moreover, total phenolic content, total flavonoid content and free radical scavenging abilities of loquat paste were increased with soluble solids content increasing. However, there was no significant difference between 60 and 70^OBrix. Finally, based on the results of sensory evaluation, it was suggested that the optimum amount of salt should be 1%, the soluble solids content of loquat paste should be 60^OBrix.