果冻作为重要休闲食品,其感官品质直接影响消费者选择。精准识别并优化关键感官属性是提升产品竞争力的关键。该研究以9种品牌果冻为研究对象,通过定性、定量消费者测试[喜好度检验、检查所有适用法(check all that apply,CATA)和最适...果冻作为重要休闲食品,其感官品质直接影响消费者选择。精准识别并优化关键感官属性是提升产品竞争力的关键。该研究以9种品牌果冻为研究对象,通过定性、定量消费者测试[喜好度检验、检查所有适用法(check all that apply,CATA)和最适标尺法(just about right,JAR)]以及评价小组的定量描述性分析,确定了果冻产品的关键感官属性和关键属性的理想强度范围。结果表明,感官属性是驱动果冻消费的主要动机(P<0.05),其中口感(r=0.70)对整体喜好度的贡献大于风味(r=0.55)。CATA测试表明消费者最关注的属性为弹性、咀嚼性、易碎性和韧性。JAR测试验证了硬度、弹性、咀嚼性、凝聚性和韧性的不足或过强将使得消费者喜好度明显降低。结合JAR数据和描述性分析结果,确定关键质地属性理想强度范围(0~15分标度)为:硬度接近果冻条标样(8分):7.15~8.25分;弹性、咀嚼性均略大于布丁标样(8分、7分),分别为8.45~9.00分、7.5~9.00分;凝聚性介于果冻条标样(7分)与QQ糖标样之间(12分):7.5~10.00分;韧性则介于布丁(4分)与果冻条(7分)之间:5.66~7.15分。展开更多
苹果富含多种营养成分,具有抗氧化、抗炎等健康益处,为实现苹果的高值化利用,本文开发出一种新型益生菌果酱产品:该产品以苹果为主要原料,添加海藻酸钠包埋及植物乳植杆菌LIP-1为主要原料,通过单因素试验和正交试验的优化设计,结合感官...苹果富含多种营养成分,具有抗氧化、抗炎等健康益处,为实现苹果的高值化利用,本文开发出一种新型益生菌果酱产品:该产品以苹果为主要原料,添加海藻酸钠包埋及植物乳植杆菌LIP-1为主要原料,通过单因素试验和正交试验的优化设计,结合感官评定,确定了活菌爆爆珠轻甜果酱的最佳工艺条件。研究结果显示,黄元帅苹果与花牛苹果的最佳配比为1:1,总糖含量应控制在30%,白砂糖与木糖醇的最佳添加比例为5:1,柠檬酸的添加量为0.5%。高活菌数益生菌爆爆珠的最佳制备条件为海藻酸钠浓度4%、氯化钙浓度3%,爆爆珠在果酱中的添加量为15 g/100g。这些优化条件为提升果酱的感官品质和营养价值提供了重要依据。Apples are rich in various nutrients and offer health benefits such as antioxidant and anti-inflammatory properties. To achieve high-value utilization of apples, this study developed a novel probiotic jam product. The product primarily uses apples as the main ingredient, with sodium alginate encapsulation and Lactobacillus plantarum LIP-1 as key components. Through single-factor and orthogonal experimental designs, combined with sensory evaluation, the optimal process conditions for the production of probiotic explosive beads jam with a mildly sweet flavor were determined. The results indicate that the best ratio of Huangyuanshuai apple to Huaniu apple is 1:1. The total sugar content should be controlled at 30%, and the optimal ratio of white sugar to xylitol is 5:1, with the addition of citric acid at 0.5%. The best preparation conditions for high viable probiotic beads are a sodium alginate concentration of 4% and a calcium chloride concentration of 3%, with an optimal addition level of 15 g/100g of probiotic beads in the jam. These optimized conditions provide an important foundation for improving the sensory quality and nutritional value of the jam.展开更多
文摘果冻作为重要休闲食品,其感官品质直接影响消费者选择。精准识别并优化关键感官属性是提升产品竞争力的关键。该研究以9种品牌果冻为研究对象,通过定性、定量消费者测试[喜好度检验、检查所有适用法(check all that apply,CATA)和最适标尺法(just about right,JAR)]以及评价小组的定量描述性分析,确定了果冻产品的关键感官属性和关键属性的理想强度范围。结果表明,感官属性是驱动果冻消费的主要动机(P<0.05),其中口感(r=0.70)对整体喜好度的贡献大于风味(r=0.55)。CATA测试表明消费者最关注的属性为弹性、咀嚼性、易碎性和韧性。JAR测试验证了硬度、弹性、咀嚼性、凝聚性和韧性的不足或过强将使得消费者喜好度明显降低。结合JAR数据和描述性分析结果,确定关键质地属性理想强度范围(0~15分标度)为:硬度接近果冻条标样(8分):7.15~8.25分;弹性、咀嚼性均略大于布丁标样(8分、7分),分别为8.45~9.00分、7.5~9.00分;凝聚性介于果冻条标样(7分)与QQ糖标样之间(12分):7.5~10.00分;韧性则介于布丁(4分)与果冻条(7分)之间:5.66~7.15分。
文摘苹果富含多种营养成分,具有抗氧化、抗炎等健康益处,为实现苹果的高值化利用,本文开发出一种新型益生菌果酱产品:该产品以苹果为主要原料,添加海藻酸钠包埋及植物乳植杆菌LIP-1为主要原料,通过单因素试验和正交试验的优化设计,结合感官评定,确定了活菌爆爆珠轻甜果酱的最佳工艺条件。研究结果显示,黄元帅苹果与花牛苹果的最佳配比为1:1,总糖含量应控制在30%,白砂糖与木糖醇的最佳添加比例为5:1,柠檬酸的添加量为0.5%。高活菌数益生菌爆爆珠的最佳制备条件为海藻酸钠浓度4%、氯化钙浓度3%,爆爆珠在果酱中的添加量为15 g/100g。这些优化条件为提升果酱的感官品质和营养价值提供了重要依据。Apples are rich in various nutrients and offer health benefits such as antioxidant and anti-inflammatory properties. To achieve high-value utilization of apples, this study developed a novel probiotic jam product. The product primarily uses apples as the main ingredient, with sodium alginate encapsulation and Lactobacillus plantarum LIP-1 as key components. Through single-factor and orthogonal experimental designs, combined with sensory evaluation, the optimal process conditions for the production of probiotic explosive beads jam with a mildly sweet flavor were determined. The results indicate that the best ratio of Huangyuanshuai apple to Huaniu apple is 1:1. The total sugar content should be controlled at 30%, and the optimal ratio of white sugar to xylitol is 5:1, with the addition of citric acid at 0.5%. The best preparation conditions for high viable probiotic beads are a sodium alginate concentration of 4% and a calcium chloride concentration of 3%, with an optimal addition level of 15 g/100g of probiotic beads in the jam. These optimized conditions provide an important foundation for improving the sensory quality and nutritional value of the jam.
