响应面法优化陇南黄樱桃低糖保健酱配方研究

以陇南黄樱桃鲜果为原料,添加黄果槲寄生果实多糖等材料进行加工,研制低糖复合果酱.通过单因素试验,对黄樱桃果肉含量、木糖醇和柠檬酸添加量及黄果槲寄生果实多糖添加量进行筛选.根据感官评分,采用Box-Benhnken中心组合设计试验,优化陇南黄樱桃低糖保健酱的配方.结果表明,低糖陇南黄樱桃保健酱的配方为:黄樱桃果肉61.28％,木糖醇16.19％,柠檬酸0.18％,黄果槲寄生果实多糖0.33％,氯化钙0.02％,D-异抗坏血酸钠0.10％,由该配方制得的陇南黄樱桃低糖保健酱色鲜黄,有光泽,甜酸适口,组织状态良好,可溶性固形物含量55.54％,总糖含量34.36％,pH 3.86,黏度25.89 cm/30 s.

Optimization of Low Sugar Health-Care Jam Formular of Longnan Prunus avium L. by Response Surface Methodology

A low sugar health-care jam was prepared with fresh fruit of Longnan Prunus avium L. as the raw materials by adding Viscum coloratum polysaccharides. Firstly, the fresh fruit content of Prunus avium L. and the additions of xylitol, citric acid and Viscum coloratum polysaccharides were screened by single-factor experiments, subsequently, the formula of low sugar health-care jam was optimized by Box-Benhnken central combination design experiment with sensory score as indicator. The results showed that the low sugar health-care jam formula was determined as follows: Prunus avium L. fresh fruit content of 61.28%, xylitol addition of 16.19%, citric acid addition of 0.18%, Viscum coloratum polysaccharides addition of 0.33%, calcium chloride addition of 0.02% and sodium erythorbate addition of 0.10%, the product prepared under these conditions showed bright yellow color, luster, sweet-sour taste, good tissue condition. Besides, the soluble solid content, total sugar content, pH value, and viscosity of low sugar jam were 55.54%, 34.36%, 3.86, and 25.89 cm/30 s, respectively.