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投稿时间：2021-11-17
投稿时间：2021-11-17
中文摘要: 为开发多元化枸杞深加工产品，以枸杞和冬瓜为原料、麦芽糖醇为甜味剂制备枸杞馅料，通过单因素、正交试验优化工艺条件。结果表明：枸杞浆与冬瓜质量比为1∶4.0、麦芽糖醇含量50%、水分含量38%时，馅料感官评分最高。相关性分析结果显示，馅料的感官评分与硬度、黏性和咀嚼性等质构品质呈极显著负相关（p＜0.01），质构品质综合权重分析所得结果与感官评价结果一致；进一步对枸杞馅料中主要活性成分分析，发现其总多酚含量较未炒制馅料损失了52.4%，总黄酮损失了65.8%，总类胡萝卜素损失了41.9%。
Abstract:This study aimed to develop a deep processing product of wolfberry.The wolfberry filling was prepared with wolfberry and wax gourd as raw materials and maltitol as a sweetener.The formula was optimized through single-factor and orthogonal experiments.The results showed that the wolfberry filling had the highest sensory score when being prepared with the wolfberry pulp-to-wax gourd mass ratio of 1 ∶4.0，the maltitol content of 50%，and the moisture content of 38%.The results of correlation analysis showed that the sensory score of the filling was negatively correlated with texture parameters such as hardness，viscosity，and chewiness（p＜0.01），which was in accordance with the results of the comprehensive weight analysis of the texture data.The main active ingredients in the wolfberry filling were determined.The total polyphenols，flavonoids，and carotenoids in the wolfberry filling were 52.4%，65.8% and 41.9%，respectively，lower than those in the mixed raw materials.
keywords: wolfberry fillings formula texture parameter nutrition
文章编号：202217010 中图分类号： 文献标志码：
基金项目:国家重点研发计划（2019YFD1002300）；广东省重点领域研发计划（2020B020226010）；广东省农业科学院学科团队建设项目（202109TD）
| 作者 | 单位 |
| 王晨祥1，2，彭健2，温靖2，李璐2，余元善2，吴继军2，徐玉娟2* | 1.华中农业大学食品科学技术学院，湖北 武汉 430070；2.广东省农业科学院蚕业与农产品加工研究所，农业农村部功能食品重点实验室，广东省农产品加工重点实验室，广东 广州 510610 |
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