低糖草莓果酱加工工艺研究

Abstract

草莓的营养价值很高，但季节性强且不易保存。果酱是果品深加工的有效途径，可提高果品综合效益。传统果酱含糖量高，随着消费者对健康食品的需求，开发低糖草莓果酱了受到广泛关注。本文利用低甲氧基果胶(low methoxyl pectin, LMP)的凝胶机理，制作了低糖草莓果酱。利用质构分析、色差分析以及感官评定对低糖草莓酱的颜色和质构特性及添加不同含量糖对低糖草莓果酱的影响进行研究。结论如下：1)添加低甲氧基果胶的草莓果酱的最优配方为：LMP添加量为1.4%，CaCl2的添加量为0.16%，糖的添加量为20%。2)添加LMP与黄原胶的草莓果酱的最优配方为：LMP:黄原胶 = 2: 1，复配增稠剂添加量为1.4%，CaCl2的添加量为0.16%，糖的添加量为15%。 Strawberry’s nutrition value is very high, while it is not easy to preserve. Jam production is an effective way of deep processing of fruit, which can improve fruit’s comprehensive benefit. Traditional jam has more sugar and consumers’ demand for low sugar products has significantly risen in an attempt to alleviate the health problems. The low sugar strawberry jam was produced by the low methoxyl pectin (LMP) gel mechanism. The influences of structure features, sensory quality and the color of the different added sugar content on the low sugar strawberry jam were studied by the method of the quality and structure analysis, chromatism analysis and sensory evaluation methods. Main conclusions were as follows: 1) only LMP was selected as gelling agent and the optimal formula was as follows: the amount of LMP added was 1.4%; the amount of CaCl2 added was 1.4%; the amount of sucrose added was 20%. 2) Adding LMP with xanthan gum in the strawberry jam as gelling agent, the optimal formula was as follows: the LMP:xanthan gum = 2:1, the amount of gelling agent was 1.4%, the amount of CaCl2 was 0.16%, the amount of sucrose added was 15%.