摘要
为研制减糖复合山楂果蔬酱,以山楂浆为主要原料,添加枣浆和南瓜浆,通过感官评价确定原料最佳配比和甜味剂添加量,采用水分活度降低剂降低水分活度,以达到延长保质期的目的。结果表明,山楂浆∶南瓜浆∶枣浆为8∶5∶4,以山楂浆、南瓜浆和枣浆为原料,甘露醇、木糖醇、甜蜜素分别为原料总和的12%、2.9%和0.1%时口感最佳。添加水分活度降低剂氯化钠、乳酸钠和丙三醇分别为原料总和的6%、5%、4%时效果最佳。与市售果蔬酱比较,本产品中总糖含量降低了30%,果蔬酱的水分活度为0.909,灌装灭菌后常温放置6个月,未检测到细菌和霉菌。制作的复合山楂果蔬酱符合减糖要求,具有良好的品质。
In this study,a sugar-reduction composite sauce was developed by using hawthorn pulp as the main material,and jujube pulp and pumpkin pulp as the supplementary materials.The optimal proportion of raw material and the amount of sweetener were determined through sensory evaluation.The water activity reducing agents were used to extend the quality guarantee period.The results showed that when hawthorn pulp,pumpkin pulp and jujube pulp were used as raw materials,their optimal proportion was 8∶5∶4.The product had the best taste when mannitol,xylitol and cyclamate accounted for 12%,2.9%and 0.1%of the total weight of the raw materials,respectively.The best results for water activity reduction test were obtained when sodium chloride,sodium lactate and glycerin were 6%,5%and 4%of the total weight of the raw materials,respectively.The total sugar content of this product was reduced by 30%compared with the commercially available fruit and vegetable sauce.The moisture activity of the sauce was 0.909.After filling and sterilization,it was placed at room temperature for 6 months,and no bacteria or mold were detected.The composite hawthorn fruit and vegetable sauce meets the sugar-reducing requirements and has good quality.
作者
孟亚志
张美蓉
张静
张平平
MENG Ya-zhi;ZHANG Mei-rong;ZHANG Jing;ZHANG Ping-ping(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China;Hebei Chengde Hawthorn Industrial Technology Research Institute,Xinglong 067300,Hebei Province,China)
出处
《天津农学院学报》
CAS
2019年第3期74-77,共4页
Journal of Tianjin Agricultural University
基金
现代产业技术体系-林果-果品加工岗位（ITTFPRS2018010）
河北省（承德）山楂产业技术研究院委托项目（无编号）
关键词
减糖
果蔬酱
山楂
水分活度
sugar reduction
fruit and vegetable sauce
hawthorn
water activity
