摘要: 以感官評(píng)分為評(píng)價(jià)指標(biāo)，通過(guò)單因素實(shí)驗(yàn)研究不同參數(shù)對(duì)產(chǎn)品品質(zhì)的影響，結(jié)合響應(yīng)面試驗(yàn)設(shè)計(jì)優(yōu)化產(chǎn)品最佳配方，并評(píng)定產(chǎn)品質(zhì)量。結(jié)果表明，百香果果凍的最佳配方為：百香果汁添加量為100%，百香果皮添加量為22%，復(fù)合甜味劑白砂糖與蜂蜜質(zhì)量比為3：1，復(fù)合甜味劑添加量為15%，復(fù)合凝膠劑卡拉膠與魔芋膠質(zhì)量比為2：1，復(fù)合凝膠劑添加量為0.6%。最優(yōu)條件下加工的百香果果凍外形整齊，晶瑩剔透，呈金黃色，具有較好的彈性和咬勁，風(fēng)味十足，感官評(píng)分可達(dá)91.17分，微生物指標(biāo)符合國(guó)家標(biāo)準(zhǔn)，是一款營(yíng)養(yǎng)、健康、安全的新型休閑食品，可為百香果產(chǎn)業(yè)發(fā)展和新型食品開(kāi)發(fā)提供一定的理論參考。

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] 羅文珊,吳佩佩,譚強(qiáng),等.百香果深加工技術(shù)研究進(jìn)展[J].農(nóng)產(chǎn)品加工,2018(7):69-74. [2] 霍丹群,蔣蘭,馬璐璐,等.百香果功能研究及其開(kāi)發(fā)進(jìn)展[J].食品工業(yè)科技,2012,33(19):391-395. [3] 張佳艷,任仙娥.西番蓮果汁的研究進(jìn)展[J].食品研究與開(kāi)發(fā),2016,37(11):219-224. [4] 朱潔,龍秀琴,蔡國(guó)俊,等.兩個(gè)品種百香果營(yíng)養(yǎng)成分比較分析[J].湖北農(nóng)業(yè)科學(xué),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,李詠富,龍明秀,等.百香果化學(xué)成分及藥理活性研究進(jìn)展[J].食品工業(yè)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,倪團(tuán)結(jié),黃雪鳳.基于模糊數(shù)學(xué)綜合評(píng)價(jià)法研發(fā)百香果果凍的研究[J].食品研究與開(kāi)發(fā),2019,40(22):132-137. [11] 胡德輝,趙莉娜,謝文佩,等.百香果加工工藝研究進(jìn)展[J].農(nóng)產(chǎn)品加工,2018(11):65-67. [12] 帥良,廖玲燕,段振華,等.百香果果皮多糖提取工藝優(yōu)化及其抗氧化活性研究[J].食品工業(yè)科技,2020,41(18):150-156. [13]

Moia T A,Pimentel T C,Bar?o 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] 董志銘,湯興福,吳云輝,等. 紅茶果凍的加工工藝研究[J]. 現(xiàn)代食品科技,2011,27(11):1367-1371. [15] 唐海堯,陳雅萍,錢麗珍,等.葡萄汁果凍工藝配方的研究[J].食品安全導(dǎo)刊,2019(30):166-167. [16] 王慧敏,吳志豪,陳婷鈺,等.銀杏香橙果凍的研制[J].輕工科技,2019,35(10):9-11

,15.

[17] 林花,黃曉梅,劉彩珍.桑葚果汁果凍的工藝研究[J].農(nóng)業(yè)技術(shù)與裝備,2019(9):63-65. [18] 張淑冰,方一丹,霍歡,等.紅棗魔芋果凍產(chǎn)品的工藝研究[J].現(xiàn)代農(nóng)業(yè)科技,2020(7):224-225. [19] 洪璇,陳仲巍,王麗霞,等.玫瑰茄果凍的配方與加工工藝研究[J].食品研究與開(kāi)發(fā),2017,38(4):76-82. [20] 郭楠楠,游新俠,黃偉杰.雜糧果凍的加工工藝研究[J]. 糧食與油脂,2019,32(2):38-40. [21] 楊君,劉后偉,廖楚潔,等.姜汁保健果凍的研制[J].農(nóng)產(chǎn)品加工,2018(24):26-29. [22] 魏玉.κ-卡拉膠的凝膠化作用及其與魔芋膠協(xié)同作用特性研究[D]. 長(zhǎng)沙:中南林業(yè)科技大學(xué),2010. [23] 浮吟梅,王林山,蘇海燕.卡拉膠在食品工業(yè)中的應(yīng)用[J].中國(guó)食品添加劑,2009(5):159-164. [24] 關(guān)嘉琦,柯楚新,黃鶴,等.響應(yīng)面法優(yōu)化蹄筋酸奶凍配方[J/OL].食品工業(yè)科技:1-14[2020-02-04

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

[25] 胡國(guó)華.明膠在食品工業(yè)中的應(yīng)用[N].中國(guó)食品安全報(bào),2015-02-05(B02). [26] 楊戈,王文貝,陸瑞琪,等.食品膠體在火鍋料類產(chǎn)品中的應(yīng)用[J]. 食品工業(yè)科技,2017(38):20-20. [27] 宋雪健,王洪江,張東杰.瓊脂在食品中的應(yīng)用研究進(jìn)展[J].現(xiàn)代農(nóng)業(yè)科技,2017(12):267-268,272. [28] 鄭鳳錦,方曉純,孫健,等.響應(yīng)面法優(yōu)化香蕉果凍的加工工藝[J].西南農(nóng)業(yè)學(xué)報(bào),2015,28(5):2241-2248. [29] 陳婕,鄧愛(ài)華,王云,等.響應(yīng)面法優(yōu)化朝鮮薊果凍的加工工藝[J].廣州化工,2020,48(2):64-69. [30] 侯團(tuán)偉,張虹,畢艷蘭,等.食品膠體的凝膠機(jī)理及協(xié)同作用研究進(jìn)展[J].食品科學(xué),2014,35(23):347-353. [31] 徐東彥.環(huán)糊精對(duì)卡拉膠/魔芋膠復(fù)配凝膠凝膠特性的影響及應(yīng)用[D].濟(jì)南:齊魯工業(yè)大學(xué),2019. [32] 楊玉玲,張沫,陳銀基,等.綠豆淀粉凝膠的質(zhì)構(gòu)特性和超微結(jié)構(gòu)研究[J].中國(guó)糧油學(xué)報(bào),2014,29(4):36-41. [33] 袁啟鳳,嚴(yán)佳文,王紅林,等.百香果品種‘紫香1號(hào)’果實(shí)糖、酸和維生素成分分析[J]. 中國(guó)果樹(shù),2019(4):43-47.

相關(guān)知識(shí)

孕婦吃百香果的禁忌
健康新知：冰凍果蔬比“新鮮”產(chǎn)品更健康
減肥秘籍！ESKOL果凍
百香果泡水喝的功效
凍干水果發(fā)展動(dòng)態(tài)分析：消費(fèi)者對(duì)健康食品和方便食品的關(guān)注，呈現(xiàn)增長(zhǎng)
百香果可以減肥嗎
清源果酵素果凍怎么吃 清源果酵素果凍每天可以吃多少
華南特色果蔬綠色保鮮關(guān)鍵技術(shù)研發(fā)與應(yīng)用??廣東省科學(xué)技術(shù)廳
減肥的11種最佳水果
百香果堪稱減肥圣品，營(yíng)養(yǎng)熱量、6大功效好處一次看 – 美豆芽健康飲食養(yǎng)生網(wǎng)

網(wǎng)址: 一種特色百香果果凍產(chǎn)品的研制 http://www.u1s5d6.cn/newsview377371.html