摘要
以新鲜蓝莓与胡萝卜为原料,通过单因素实验与响应面设计试验对低糖蓝莓胡萝卜复合果蔬酱的制作工艺进行优化。结果表明,复合果蔬酱最佳配方为蓝莓与胡萝卜质量比4∶3、白砂糖添加量25%、柠檬酸添加量0.4%及卡拉胶添加量0.4%,在此条件下研制出的复合果蔬酱色泽均匀自然、口感细腻、酸甜适口,具备较高的营养价值及保健功能。
Using fresh blueberries and carrots as raw materials, the production process of low-sugar blueberry and carrot compound fruit vegetable sauce was optimized through single factor experiments and response surface design experiments. The results show that the best formula of the compound fruit vegetable sauce is the mass ratio of blueberry to carrot 4∶ 3, the addition amount of white sugar 25%, the addition amount of citric acid 0.4%, and the addition amount of carrageenan 0.4%. The compound fruit vegetable sauce is developed under these conditions. The color is uniform and natural, the taste is delicate, sweet and sour, it has high nutritional value and health care function.
作者
楚文靖
周娜
尚传仙
孙悦
CHU Wenjing;ZHOU Na;SHANG Chuanxian;SUN Yue(College of Life and Environment Sciences,Huangshan University,Huangshan 245041,China)
出处
《现代食品》
2021年第5期75-80,共6页
Modern Food
基金
国家自然科学基金项目(编号:32001760)
安徽省高校优秀青年人才支持计划项目(编号:gxyq2020051)
国家级大学生创新创业训练计划项目(编号:201910375018)
安徽省大学生创新创业训练计划项目(编号:S202010375002)。
关键词
蓝莓
胡萝卜
复合果蔬酱
响应面优化
blueberry
carrot
compound fruit vegetable sauce
response surface optimization
