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投稿时间：2021-02-11
投稿时间：2021-02-11
中文摘要: 该文以成熟红树莓冷冻干燥后的冻干粉为原料，通过单因素试验和正交试验探究水、木糖醇、卡拉胶和柠檬酸等的添加量对红树莓果酱品质的影响。挑选制备红树莓果酱的最优工艺，并对红树莓果酱贮藏期间的理化和营养稳定性进行研究。结果表明，当红树莓冻干粉与水质量比为1∶2.0，红树莓冻干粉与木糖醇质量比为1∶2.0，卡拉胶添加量为0.4%，柠檬酸添加量为0.10%时，红树莓果酱的品质最好、香气浓郁、评分最高、口感细腻且组织状态良好。贮藏时间和贮藏温度对红树莓果酱的总多酚、总黄酮、花青素、水分活度、可溶性固形物、pH值和颜色均有显著影响，且4℃可能是贮藏该果酱的最佳温度。
Abstract:Raspberries were grown produced as raw material then freeze-dried.Exploring the influence of different factors（e.g.，water，xylitol，carrageenan and citric acid）on the quality of red raspberry jam through single factor experiment and orthogonal experiment.Following this，the optimal preparation process was selected.In addition to this，the physicochemical characteristics，and nutrition of raspberry jam during storage stability were studied.The results showed that when the mass ratio of freeze-dried red raspberry powder to water was 1 ∶2.0，mass ratio of freeze-dried red raspberry powder to xylitol was 1 ∶2.0，carrageenan was 0.4%，and citric acid was 0.10%，the red raspberry jam had the best quality，rich aroma，such as overall quality score，delicate taste，and optimal structure.Storage time and temperature had significant effects on the total polyphenols，total flavonoids，anthocyanins，water activity，soluble solids，pH value，and color of the red raspberry jam.The optimum storage temperature was 4℃.
文章编号：202205020 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| WANG Na，HAN Hai-xia，ZHONG Zhi-ming，WANG Juan，LIU Qi-long | College of Food Science and Pharmacy，Xinjiang Agricultural University，Urumqi 830052，Xinjiang，China |
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