一种特色百香果果冻产品的研制

摘要: 以感官评分为评价指标，通过单因素实验研究不同参数对产品品质的影响，结合响应面试验设计优化产品最佳配方，并评定产品质量。结果表明，百香果果冻的最佳配方为：百香果汁添加量为100%，百香果皮添加量为22%，复合甜味剂白砂糖与蜂蜜质量比为3：1，复合甜味剂添加量为15%，复合凝胶剂卡拉胶与魔芋胶质量比为2：1，复合凝胶剂添加量为0.6%。最优条件下加工的百香果果冻外形整齐，晶莹剔透，呈金黄色，具有较好的弹性和咬劲，风味十足，感官评分可达91.17分，微生物指标符合国家标准，是一款营养、健康、安全的新型休闲食品，可为百香果产业发展和新型食品开发提供一定的理论参考。

Abstract: Sensory scores were used as evaluation indicators, in order to evaluate the product quality, the influence of different parameters on the product quality was studied by single factor experiment. The optimal formula of the product was designed and optimized through the response surface experiment. The results showed that the best formula of passion fruit jelly were 100% of the additive amount of passion fruit juice, 22%of the additive amount of passion fruit peel, the mass ratio of compound sweetener granulated sugar to honey was 3:1, and the added amount of compound sweetener was 15%.The mass ratio of composite gel carrageenan to konjac glucomannan was 2:1, and the added amount of composite gel was 0.6%.By processing passion fruit jelly neat shape, transparent and golden, it had good elasticity, bite strength and full flavor, and the sensory score was 91.17 various microbial indicators were in line with the national standards, it is a nutritious, healthy and safe new leisure food, it provides some theoretical basis for the development of passion fruit industry and new food development.

[1] 罗文珊,吴佩佩,谭强,等.百香果深加工技术研究进展[J].农产品加工,2018(7):69-74. [2] 霍丹群,蒋兰,马璐璐,等.百香果功能研究及其开发进展[J].食品工业科技,2012,33(19):391-395. [3] 张佳艳,任仙娥.西番莲果汁的研究进展[J].食品研究与开发,2016,37(11):219-224. [4] 朱洁,龙秀琴,蔡国俊,等.两个品种百香果营养成分比较分析[J].湖北农业科学,2017,56(13):2476-2478. [5]

Marco A P D S,Geovana R P,Márcio C,et al. Physical and chemical characteristics and instrumental color parameters of passion fruit(Passiflora edulis Sims)[J].African Journal of Agricultural Research,2015,10(10):1119-1126.

[6]

Vuolo M M,Lima G C,Batista  G,et al. Passion fruit peel intake decreases inflammatory response and reverts lipid peroxidation and adiposity in diet-induced obese rats[J]. Nutrition Research,2020,76:106-117.

[7] 梁倩,李咏富,龙明秀,等.百香果化学成分及药理活性研究进展[J].食品工业科技,2018,39(20):343-347. [8]

Nerdy N,Ritarwan K.Hepatoprotective activity and nephroprotective activity of peel extract from three varieties of the passion fruit(Passiflora sp.)in the albino rat[J].Open Access Macedonian Journal of Medical Sciences,2019,7(4):536-542.

[9]

Prasertsri P,Booranasuksakul U,Naravoratham K,et al. Acute effects of passion fruit juice supplementation on cardiac autonomic function and blood glucose in healthy subjects[J].Preventive Nutrition and Food Science,2019,24(3):245-253.

[10] 何玲玲,倪团结,黄雪凤.基于模糊数学综合评价法研发百香果果冻的研究[J].食品研究与开发,2019,40(22):132-137. [11] 胡德辉,赵莉娜,谢文佩,等.百香果加工工艺研究进展[J].农产品加工,2018(11):65-67. [12] 帅良,廖玲燕,段振华,等.百香果果皮多糖提取工艺优化及其抗氧化活性研究[J].食品工业科技,2020,41(18):150-156. [13]

Moia T A,Pimentel T C,Barão C E,et al. Bioactive compounds and pectin from residues of the passion fruit processing:Extraction using green technology and characterization[J]. Chemical Engineering Transactions,2019,75:157-162.

[14] 董志铭,汤兴福,吴云辉,等. 红茶果冻的加工工艺研究[J]. 现代食品科技,2011,27(11):1367-1371. [15] 唐海尧,陈雅萍,钱丽珍,等.葡萄汁果冻工艺配方的研究[J].食品安全导刊,2019(30):166-167. [16] 王慧敏,吴志豪,陈婷钰,等.银杏香橙果冻的研制[J].轻工科技,2019,35(10):9-11

,15.

[17] 林花,黄晓梅,刘彩珍.桑葚果汁果冻的工艺研究[J].农业技术与装备,2019(9):63-65. [18] 张淑冰,方一丹,霍欢,等.红枣魔芋果冻产品的工艺研究[J].现代农业科技,2020(7):224-225. [19] 洪璇,陈仲巍,王丽霞,等.玫瑰茄果冻的配方与加工工艺研究[J].食品研究与开发,2017,38(4):76-82. [20] 郭楠楠,游新侠,黄伟杰.杂粮果冻的加工工艺研究[J]. 粮食与油脂,2019,32(2):38-40. [21] 杨君,刘后伟,廖楚洁,等.姜汁保健果冻的研制[J].农产品加工,2018(24):26-29. [22] 魏玉.κ-卡拉胶的凝胶化作用及其与魔芋胶协同作用特性研究[D]. 长沙:中南林业科技大学,2010. [23] 浮吟梅,王林山,苏海燕.卡拉胶在食品工业中的应用[J].中国食品添加剂,2009(5):159-164. [24] 关嘉琦,柯楚新,黄鹤,等.响应面法优化蹄筋酸奶冻配方[J/OL].食品工业科技:1-14[2020-02-04

].http://kns.cnki.net/kcms/detail/11.1759.TS.20200720.1455.008.html.

[25] 胡国华.明胶在食品工业中的应用[N].中国食品安全报,2015-02-05(B02). [26] 杨戈,王文贝,陆瑞琪,等.食品胶体在火锅料类产品中的应用[J]. 食品工业科技,2017(38):20-20. [27] 宋雪健,王洪江,张东杰.琼脂在食品中的应用研究进展[J].现代农业科技,2017(12):267-268,272. [28] 郑凤锦,方晓纯,孙健,等.响应面法优化香蕉果冻的加工工艺[J].西南农业学报,2015,28(5):2241-2248. [29] 陈婕,邓爱华,王云,等.响应面法优化朝鲜蓟果冻的加工工艺[J].广州化工,2020,48(2):64-69. [30] 侯团伟,张虹,毕艳兰,等.食品胶体的凝胶机理及协同作用研究进展[J].食品科学,2014,35(23):347-353. [31] 徐东彦.环糊精对卡拉胶/魔芋胶复配凝胶凝胶特性的影响及应用[D].济南:齐鲁工业大学,2019. [32] 杨玉玲,张沫,陈银基,等.绿豆淀粉凝胶的质构特性和超微结构研究[J].中国粮油学报,2014,29(4):36-41. [33] 袁启凤,严佳文,王红林,等.百香果品种‘紫香1号’果实糖、酸和维生素成分分析[J]. 中国果树,2019(4):43-47.

相关知识

孕妇吃百香果的禁忌
健康新知：冰冻果蔬比“新鲜”产品更健康
减肥秘籍！ESKOL果冻
百香果泡水喝的功效
冻干水果发展动态分析：消费者对健康食品和方便食品的关注，呈现增长
百香果可以减肥吗
清源果酵素果冻怎么吃 清源果酵素果冻每天可以吃多少
华南特色果蔬绿色保鲜关键技术研发与应用  广东省科学技术厅
减肥的11种最佳水果
百香果堪称减肥圣品，营养热量、6大功效好处一次看 – 美豆芽健康饮食养生网

网址: 一种特色百香果果冻产品的研制 https://www.trfsz.com/newsview377371.html