摘要
研究了甜味剂添加量对杏与玫瑰花酱复合果丹皮干燥特性和品质的影响。先通过单因素试验就单一甜味剂添加量对杏与玫瑰花酱复合果丹皮干燥特性和品质的影响进行了研究,筛选出影响较大的4种甜味剂。再在单因素试验的基础上设计Box-Behnken响应面试验,以水分含量、质构、V_(C)含量、感官评分为响应值,白砂糖、低聚果糖、饴糖、果葡糖浆的添加量为自变量进行复配,得出最佳甜味剂添加比例。从不同的角度对复合果丹皮的品质进行研究,发现甜味剂添加量过多或者过少时,其品质都有不同程度的变化。综合水分含量、质构、V_(C)含量和感官评分结果,确定白砂糖添加量为1.5%、低聚果糖添加量为1.5%、饴糖添加量为1.5%、果葡糖浆添加量为1%时复合甜味剂添加比例为1∶1∶1∶0.5。与使用单一甜味剂相比,复合甜味剂更能起到协同效果,改善产品品质,为果丹皮的产业发展和市场开发提供技术参考和指导。
The effects of sweetener addition amount on the drying characteristics and quality of apricot and rose jam composite sweetened roll are studied.Firstly,the effects of single sweetener addition amount on the drying characteristics and quality of apricot and rose jam composite sweetened roll are studied by single factor test.Four sweeteners with significant effects are screened out.Secondly,based on single factor test,Box-Behnken response surface test is designed.The optimal composite proportion of sweeteners are obtained by using water content,texture,V_(C) content and sensory score as the response values,and the addition amount of white granulated sugar,fructooligosaccharide,cerealose and glucose fructose syrup as the independent variables.The quality of composite sweetened roll is studied from different perspectives,and it is found that the quality changes in different degrees when the addition amount of sweeteners is too much or too little.Based on the results of water content,texture,V_(C) content and sensory score,it is determined that when the addition amount of white granulated sugar is 1.5%,the addition amount of fructooligosaccharide is 1.5%,the addition amount of cerealose is 1.5%,and the addition amount of glucose fructose syrup is 1%,the ratio of composite sweeteners is 1∶1∶1∶0.5.Compared with the use of single sweetener,the composite sweeteners can play a more synergistic effect,improve the quality of the product,and provide technical references and guidance for the development of sweetened roll industry and market development.
作者
古丽米热·努尔麦麦提
冯作山
白羽嘉
NURMAMAT·Gulmira;FENG Zuo-shan;BAI Yu-jia(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Key Laboratory of Postharvest Science and Technology of Fruit,Urumqi 830052,China)
出处
《中国调味品》
北大核心
2025年第6期210-218,共9页
China Condiment
基金
新疆维吾尔自治区杏产业技术体系项目(XJCYTX-03-05-2021)。
关键词
杏与玫瑰花酱复合果丹皮
甜味剂
营养品质
干燥特性
apricot and rose jam composite sweetened roll
sweetener
nutritional quality
drying characteristics
