摘要
为开发高品质新梅复合果泥产品,以新疆新梅为主要原料,分别与特色林果树上干杏、樱桃李、树莓、李子进行复配制备复合果泥,以纯新梅果泥为对照。通过测定可溶性固形物、总酸、pH值、维C、矿物质(钾、钙、铁)、灰分等品质指标,开展感官评价,采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术分析香气成分差异,筛选适口性优的配方。结果表明,新梅-树上干杏复合果泥的可溶性固形物质量分数最高,为19.4%;新梅-树莓复合果泥的维C质量分数、钾质量分数和钙质量分数最高,分别为0.719 mg/100 g,2.67 mg/100 g,262 mg/kg;新梅-樱桃李酸度最高为9.03 g/kg,pH值最低为2.9。感官评价中,新梅-树上干杏感官评分最高,为90.2分,酸甜协调且果香浓郁。香气分析中,新梅-树上干杏复合果泥检出种类最多,为82种,香气活力值≥1的有15种,赋予果泥独特的果香、紫罗兰和花香。综合品质与香气特性,新梅-树上干杏复配组合在营养互补、感官体验及香气表现上均呈现最优效果,研究可为新梅复合果泥的产业化开发提供理论依据。
To develop high-quality prune composite puree products,Xinjiang prunes were used as the main raw material,and compound purees were prepared by blending with characteristic forest fruits such as dried apricots on trees,cherry plums,raspberries,and plums,with pure prune puree as the control.Quality indicators including soluble solids,total acid,pH,VC,minerals(potassium,calcium,iron),and ash were determined,sensory evaluation was conducted,and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to analyze differences in aroma components,so as to screen formulas with excellent palatability.The results showed that the prune-dried apricot composite puree had the highest soluble solids content(19.4%);the prune-raspberry composite puree had the highest VC content(0.719 mg/100 g),potassium content(2.67 mg/100 g),and calcium content(262 mg/kg);the prune-cherry plum composite puree had the highest acidity(9.03 g/kg)and the lowest pH(2.9).In the sensory evaluation,the prune-dried apricot composite puree obtained the highest score 90.2 points,with a harmonious sweet and sour taste and rich fruit aroma.In the aroma analysis,the prune-dried apricot composite puree had the most detected aroma components(82 types),among which 15 types had an odor activity value(OAV)≥1,endowing the puree with unique fruit aroma,violet aroma,and floral aroma.Comprehensive evaluation of quality and aroma characteristics indicated that the prune-dried apricot blending combination exhibited the optimal effects in nutritional complementarity,sensory experience,and aroma performance.This study provided a theoretical basis for the industrial development of prune composite puree.
作者
石游
罗秉瑜
扎依代·斯迪克
关晓斌
SHI You;LUO Bingyu;Zhayidai Sidike;GUAN Xiaobin(Forestry Science Research Institute in Yili Kazakh Autonomous Prefecture,Yi'ning,Xinjiang 835000,China)
出处
《农产品加工》
2026年第6期86-90,共5页
Farm Products Processing
基金
伊犁哈萨克自治州科技计划项目(BE2023903)。
关键词
新梅
复合果泥
品质指标
香气成分
气相色谱-质谱联用
prune
composite puree
quality indicators
aroma components
gas chromatography-mass spectrometry(GC-MS)
