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新型玫瑰花酱的研制及热处理对其理化指标的影响

廖世玉,唐罗,宋佳曼,徐红梅,黄涵,严成*
(西南科技大学生命科学与工程学院,四川绵阳621010)

摘要:本文以玫瑰花糖渍液为原料加工玫瑰花酱,由单因素实验和正交试验设计优化玫瑰花酱生产配方和工艺,结合理化指标和感官评定综合分析不同加热时间和加热温度对玫瑰花酱褐变、黏度、总糖、总酸的影响。实验结果表明:最佳配方及工艺是玫瑰花糖渍液75%、复合增稠剂(果胶∶CMC-Na=2∶1)2.5%、柠檬酸0.1%、加热温度80℃、加热时间20min。以此配方工艺制作出的玫瑰花酱总糖含量为55.5%,总酸含量为0.3%,黏度为4799mPa·s,产品质地均匀,酸甜可口,具有鲜艳的玫瑰红色和浓郁典型的玫瑰花香味。

关键词:玫瑰花酱;热处理;品质;配方


The Development of the New Rose Sauce and the Effects of Heat Treatment on its Physical and Chemical Index

LIAO Shi-yu,TANG Luo,SONG Jia-man,XU Hong-mei,HUANG Han,YAN Cheng*

(School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China)

Abstract: In this paper,the rose sauce is processed with rose sugar stain smudge as raw material,the production formula and process of rose sauce are optimized by single-factor test and orthogonal test design,and the combined analysis of the effects of different heating time and sensory temperature on the browning,viscosity,total sugar and total acid of rose sauce is analyzed. The experimental results show that the best formula and process are 75%rose sugar stain,compound thickener (pectin∶ CMC-Na 2∶1)2.5%,citric acid 0.1%,and final heating temperature of 80℃. The total sugar content of rose sauce made by this formula process is 55.5%,the total acid content is 0.3%,the viscosity is 4799mPa·s,the product is uniformin texture,sweet and delicious,with a bright rose red and rich typical rose fragrance.

Key words: rose sauce;heat treatment;quality;formula

(2020年 第23卷 第1期)

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