响应面法优化赣南脐橙全果果酱微波制作工艺
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湖南创新型省份建设专项(2019NK2041);国家重点研发计划项目(2017YFD0400701)


Optimization of Microwave Production Process of Gannan Navel Orange Whole Fruit Jam by Response Surface Methodology
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    摘要:

    以赣南脐橙全果为原料,采用微波加热浓缩处理方法,不添加任何增稠剂,研究赣南脐橙全果果酱的微波制作工艺。以糖添加量、微波加热时间和微波加热功率为考察因素,感官评分为响应值,采用Bo-Behnken响应面法进行工艺研发和优化。结果表明:糖添加量35%,微波加热时间260 s,微波加热功率770 W为最优工艺配方。在此条件下制得的果酱呈亮黄色,涂抹连贯,酸甜适中,且具有浓郁的柑橘香气,感官评分为91.81。与市售果酱进行对比,微波加工工艺能较好地保存果酱的颜色与香气成分,味道、稠度和涂抹性均在可接受范围。

    Abstract:

    The microwave production process of Gannan navel orange whole fruit jam was studied by using the whole fruit of Gannan navel orange as raw material and microwave heating and concentration treatment without adding any thickener. The addition amount of the selected sugar, the microwave heating time and the microwave heating power were taken as the investigation factors, the sensory score was the response value, and the Bo-Behnken response surface method was used for the process development and optimization. The results showed that the addition of sugar was 35%, the microwave heating time was 260 s, and the microwave heating power was 770 W as the optimal process formula. The jam prepared under these conditions was bright yellow, spread evenly, moderately sweet and sour, and had a strong citrus aroma with a sensory score of 91.81. Compared with the commercially available jam, the microwave processing technology could better preserve the color and aroma components of the jam, and the taste, consistency and spreadability were all within an acceptable range.

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杨颖;潘兆平;李绮丽;单 杨;付复华.响应面法优化赣南脐橙全果果酱微波制作工艺[J].中国食品学报,2020,20(12):167-175

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  • 在线发布日期: 2021-01-12
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