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投稿时间：2021-01-31
投稿时间：2021-01-31
中文摘要: 以槐花、苹果、山楂3种为原料，研制出一款新型复合果酱。通过单因素试验和正交试验探究苹果山楂原料质量比、槐花粉添加量、白砂糖添加量以及柠檬酸添加量等对复合果酱品质的影响。正交试验结果表明最优组合为苹果山楂原料质量比为4∶1、槐花粉添加量为1.2%、白砂糖添加量为25%、柠檬酸添加量为0.20%，成品的各项指标经过检测，符合国家标准GB/T 22474—2008《果酱》。采用定量描述分析法（quantitative description analysis，QDA）对市售的两种果酱和该试验制备的槐花苹果复合果酱进行感官评定分析，证实QDA能很好地区分3种果酱产品的感官特性指标，适用于果酱产品的感官品质评价，为改善果酱品质提供参考依据。
Abstract:Sophorae，apple，and hawthorn were used as the main raw materials to produce a new type of compound jam.The effects on jam quality of apple to hawthorn ratio，and amounts of sophora japonica，sugar，and citric acid added were studied by single factor and orthogonal experiments.When the apple∶hawthorn ratio was 4∶1，the amount of sophora japonica was 1.2% ，sugar was 25%，and citric acid was 0.20%，the detected product composition indices conformed to the national standard.Quantitative description analysis（QDA）was used to evaluate the sensory characteristics of two kinds of jam from the market，and the compound jam made in this experiment.QDA was able to distinguish the sensory characteristics of the three kinds of jam very well，and was suitable for sensory quality evaluation of jam products，providing a reference basis for improving jam quality.
文章编号：202204012 中图分类号： 文献标志码：
基金项目:山东省自然科学基金项目（ZR2019PC006）；2020烟台南山学院校级教改项目；2021年第一批产学合作协同育人项目（202101055002、202101055026）；2021年烟台社科联项目（YTSK2021-111）
| Author Name | Affiliation |
| XIE Wei，LIU Yan，CUI Shao-ning，XIAO Chuan，YANG Xiang-mei | Yantai Nanshan University，Yantai 265713，Shandong，China |
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