荸荠果酱生产工艺及其稳定性研究

以新鲜荸荠为主要原料，通过正交试验探讨荸荠果酱最佳配方及复合稳定剂的最佳配比。结果表明，采用荸荠果浆200g（荸荠和水之比为2：3）、白砂糖100g、总酸0．9g，配此得到的果酱感官品质较好；采用0．2％琼脂、0．2％果胶、0．8％CMC-Na、0．05％黄原胶构成的复合稳定剂可得到较理想的稳定效果。     

红薯菠萝混合型饮料加工工艺的研究

本试验以红薯、菠萝为主要原料,通过正交试验进行了混合饮料加工工艺的研究。试验结果表明,红薯最佳护色方法为直接热烫（95℃,3min）与Vc（0．01％）二者结合法,饮料最适稳定剂用量为CMC-Na0．09％、黄原胶0．06％、海藻酸钠0．03％;饮料最佳配方为原料与水比为1：3、砂糖6％、糖酸比70：1。     

低糖奶式马铃薯果酱的加工工艺及配方研究

为加速马铃薯的消费，本文对低糖奶式马铃薯果酱的工艺与配方进行了研究。结果认为：马铃薯去皮用１７．７％碱液、９０℃、浸泡６０ｓｅｃ或１３．３％碱液、９０℃、浸泡１５０ｓｅｃ的处理效果较好；果桨适宜的配方为：马铃薯泥１５０ｇ、奶粉１７．５ｇ、砂糖８４ｇ、菠萝浆１５ｇ及适量的柠檬酸（调ｐＨ至４）、碘盐、增稠剂和增香剂，水为前三者总重量的１０％。     

佛手瓜复配柚子果酱的工艺研究

试验以柚子皮果胶、柚子肉、佛手瓜肉为主要原料制作复合果酱。首先,通过单因素试验和正交试验,以果胶得率为依据,筛选出从柚皮中提取果胶的最优条件。结果表明,从柚皮中提取果胶的最佳条件为:pH 1.5,水浴温度60℃,水浴时间70min,该条件下果胶得率达到33.41%±0.96%。其次,利用单因素试验和响应面试验分析,以保水性为依据,筛选出佛手瓜柚子复合果酱的最佳配方工艺。复合果酱的最佳配方为佛手瓜和柚子质量比1∶1,柚子皮果胶提取液添加量23%,糖的添加量26%,最佳配方下的佛手瓜柚子复合果酱酸甜适合,同时又能突出柚子的清香味。其保水性能达到50.33%±0.95%,水分为49.11%±0.98%,可溶性固形物为47.14%±1.32%。与市面上的菠萝果酱相比,具有保水性较高、绿色健康的优势。该研究对佛手瓜的市场发展和提高柚子皮的利用率有一定实践指导意义。     

低糖奶式马铃薯果酱的加工工艺及配方研究（注）

为加速马铃薯的消费，本文对低糖奶式马铃薯果酱的工艺与配方进行了研究，结果认为：马铃薯去皮用１７．７％，碱液，９０℃，浸泡６０ｓｅｃ或１３．３％碱液，９０℃浸泡１５０ｓｅｃ的处理效果较好；果桨适宜的配方为：马铃薯泥１５０ｇ，奶粉１７．５ｇ，砂糖８４ｇ，菠萝浆１５ｇ及适量的柠檬酸（调ｐＨ至４）碘盐，增稠剂和增香剂，水为前三者总重量的１０％。     

低糖蟠桃果酱的工艺研究

为了充分利用新疆特色水果蟠桃、丰富果酱的产品类型,以蟠桃为原料,经加工制成低糖蟠桃果酱。研究了VitC浓度对果酱颜色变化的影响,不同增稠剂对果酱凝胶状态的影响,增稠剂、酸味剂和助凝剂加入顺序对果酱质量的影响等问题。结果表明：最佳工艺组合为增稠剂采用果胶,添加量为1．5％;助凝剂使用CaCl2,添加量为60mg／g;酸味剂柠檬酸最适添加量为0．35％,且这3者的最佳添加顺序为助凝剂、酸味剂和增稠剂,此时果酱的性状最佳。     

两性瓜尔胶的制备及其助留助滤性能的研究

以氯乙酸钠为阴离子化试剂,对阳离子瓜尔胶进行改性,采用半干法制备具有不同羧基含量的两性瓜尔胶。通过浆内添加研究了两性瓜尔胶的羧基含量和用量对卷烟纸助留助滤性能的影响,同时与阳离子瓜尔胶进行了效果对比,并考察了两性瓜尔胶和非离子瓜尔胶在卷烟纸中的复配使用效果。通过正交实验获得了制备两性瓜尔胶的优化工艺：碱化用碱量0．50％,碱化时间60min,阴离子化试剂与原料摩尔比为0．5：1,阴离子化时间3h,反应温度80℃。两性瓜尔胶用作助留助滤剂具有更好的效果,羧基含量为2％左右时,在用量为0．06％时效果较佳,纸浆打浆度下降15．5％,纸料总留着率和灰分分别提高了14．0％和151．9％;与非离子瓜尔胶按2：8复配使用时还可有效提高纸张强度。     

柚皮果酱制备工艺研究

探索利用柚子皮下脚料来研制具有独特风味的果酱食品.采用盐碱法优选最佳的柚皮脱苦方案,通过单因素试验和正交试验确定柚皮果酱的最佳工艺条件为糖量/果酱0.8∶1.0,添加0.15％柠檬酸调试pH值至3.0,并添加0.8％β-环糊精对果酱起到脱苦除涩的作用,制得的果酱具有独特的柚子香味,甜酸适中,口感舒适.     

棕苞、菠萝复合饮料的研制

采用单因素试验和正交试验,对棕苞、菠萝复合饮料的加工工艺和配方进行了研究。结果表明,最优调配比例为棕苞汁：菠萝汁：水=3：3：4;复合饮料最优配方为：黄原胶．2％、．2％、舒砂罩竹3％。以此配方做出的饮料色泽鲜艳,具有较好的口感,有菠萝特有的芳香,口感细腻,酸甜可口。     

低脂低热量补铁保健酸奶的研制

本试验对低脂、低热量、补铁保健酸奶的生产配方和工艺进行了研究。结果表明，保健酸奶的最佳配方为：脱脂奶粉6．5％(w／w)，全脂奶粉0．5％(w／w)，蔗糖总用量7％，其中,35-40％用蔗糖，用甜味剂(阿斯巴甜与安赛蜜配比7：3)替代55-60％蔗糖，乳酸亚铁333．5mg／kg酸乳、稳定剂ZH-10．1%（w/w)、香精0．03％(w／w)；工艺优化结果为：搅拌过程中加入乳酸亚铁和配料时加入急定剂ZH-1。试验所得成品酸奶风味理想，酸甜适中，感官和卫生指标均达到试验设计的要求。     

Physical loss and chemical reactions of SO2 in strawberry jam production

Strawberries for jam production frequently undergo extended storage in sulphite liquor before conversion into jam. Using ³⁵S-labelled sulphite an extensive equilibration of ³⁵S-labelled species between the fruit and the liquor has been demonstrated. Most of the loss of measurable SO₂ was accounted for in terms of (i) the chemical reactions during storage and (ii) the physical losses during jam production. In this work approximately 78% of the liquor sulphite was taken up by the fruit; 98.5% of this either reacted chemically or was boiled off, viz. 38% was converted to non-volatile compounds during storage, a further 11% reacted during jam making, 50% was boiled off and 1.5% remained measurable in the jam.     

Prediction of sensory quality of strawberry jam by means of sensory quality attributes of fresh fruits

Sensory analysis was performed on fresh fruits, frozen non‐cooked jam and traditionally cooked jam of 14 strawberry cultivars. The purpose was to characterise and compare the sensory quality of different strawberry cultivars and different types of jam. The results of the investigation were presented by means of multivariate modelling methods such as principal component analysis (PCA) and partial least squares regression (PLS). The sensory profile of cooked jam differed from that of fresh fruits and frozen jam, explaining 75% of the total variation in the first component. Cooked jam scored high for sweet taste, stickiness, bitter taste, earthy flavour, off‐flavour and total intensity of taste. Frozen jam had many of the same sensory characteristics as fresh fruits and scored high for strawberry flavour, fruity flavour and whiteness, while fresh fruits scored highest for colour strength, hue and sour taste. As analysed by means of PLS, sensory colour and flavour variables of fresh fruits were able to predict 35% of sensory cooked jam variables. Analysing early cultivars alone, sensory fresh fruit variables were able to predict 69% of sensory cooked jam variables. © 2000 Society of Chemical Industry     

Simultaneous determination of benzoic and sorbic acids in quince jam by HPLC

An isocratic HPLC technique is described for the determination of benzoic acid and sorbic acid in industrial quince jam. The preparation procedure was optimized. Precipitation of proteins and fat by the addition of methanol, followed by centrifugation and/or filtration provided an extract suitable for chromatographic analysis. The chromatographic separation was achieved with a C18 column and acetate buffer (pH=4.4) - methanol (65:35) as the mobile phase. The effluent was monitored at 235 nm. Effective separation and quantification was achieved in less than 7 min. Specificity of the method was checked against common food additives added to industrial quince jam, such as l-ascorbic acid and citric acid. Diode array detection was used for confirmation of the preservatives. Mean recoveries of 95–104% were obtained with a precision less than 2.6%, detection limits of 25 and 6.25 mg/kg were obtained for benzoic and sorbic acids, respectively. Results were in good agreement with the reference methods. The presence of benzoic and sorbic acids in quince jams available on the Portuguese market, was also determined. Eleven commercial brands of quince jam were analysed. All contained benzoic acid. The concentration ranged from 413.9±10.4 to 1501±4.2 mg of benzoic acid/kg of quince jam. Only two brands also contained sorbic acid. The concentrations were 515.0±7.0 and 908.3±5.3 mg of sorbic acid/kg of quince jam.     

Processing and Quality Evaluation of a Low-Calorie Christophene Jam (Sechium edule (Jacq.) Swartz

ABSTRACT: Effects of high methoxyl pectin (2% HM) and low methoxyl pectin (1.0,2.0% LM) and carrageenan (0.03, 0.06, 0.09%) on gel set and texture were investigated in the production of a low-calorie (13g /1tbsp jam of < 10 calories) christophene ( Sechium edule (Jacq.) jam. Inclusion of aspartame, saccharin with aspartame, and sucralose in jam provided sweetness and bulkiness while saccharin contributed to sweetness. Pectin had no effect ( P > 0.05) on texture but provided gel set ( P < 0.05). A jam of 12°Brix, pH 3.62, 2% HM pectin, 0.03% carrageenan, with 1.9% sucralose was "liked moderately" to "very much". Based on ranking, sucralose was most preferred ( P < 0.05) over other sweeteners. Sensory texture of jam improved on storage at 7 °C but with loss ( P < 0.05) of total soluble solids and significant fading ( P < 0.05) of color by day 35.     

Effects of jam processing on anthocyanins and antioxidant capacities of Rubus coreanus Miquel berry

The effects of jam processing on total phenolics, total flavonoids, total anthocyanins, and antioxidant capacities of fresh Rubus coreanus Miquel (bokbunja) fruits at various pH levels were investigated. Aqueous methanol of 80%(v/v) was found to be the most efficient solvent for extracting phenolics in fruits and jams. More than 90% of total phenolics, antioxidant capacities, and total flavonoids were retained after processing, while approximately 35% of total anthocyanins were lost. Among various pH treatments, jams prepared at pH 2.0–3.0 lost 33–35% of total anthocyanins, while treatments at pH 3.5–4.0 degraded 40–48% of total anthocyanins. Among the various treatments between pH 2.0 and 4.0, jam prepared at pH 3 had the highest sensory scores and overall acceptability. The results suggest that jam making with fruits rich in anthocyanins at lower pH may protect bioactive anthocyanins from thermal processing.     

Influence of Immature Fruits on Strawberry Jam Quality and Storage Stability

Jam was prepared from two strawberry cultivars, ‘Cardinal’ and A-5344, which were suited to once-over machine harvest. For jam manufacture, puree from ripe (R) and immature (IM) fruits were combined in the following blends: 25% R + 75% IM, 50% R + 50% IM, 75% R + 25% IM, and 100% R. Initially and after storage at 2°C for 6 and 12 months, jam color and flavor of all mixtures were acceptable. Jam made from 25 and 50% ripe fruit of A-5344 had unacceptable color after 6 and 12 months, respectively, at 25°C. All jam stored at 35°C was unacceptable after 6 months. Color acceptability was more dependent on total anthocyanin content than the percentage of ripe puree used in jam manufacture.     

泡跑果果味酱酸奶的研制

以全脂牛乳和泡跑果果味酱为主原料,以酸度和感官评价为检测指标,通过单因素试验、正交试验确定泡跑果果味酱酸奶的最佳配方工艺条件。结果表明,泡跑果果味酱酸奶最佳配方工艺条件为白砂糖添加量8%、果味酱添加量10%、发酵剂接种量2.5%、发酵温度43 ℃、发酵时间5.5 h。在此优化条件下,发酵制成的泡跑果果味酱酸奶感官评分91分,酸度73.3 °T,口感酸甜可口,组织状态细腻,同时具有果味酱特有的风味和爆汁感。     

复配胶体对长保质期面包用耐烘焙果味酱品质的影响

研究了可用于长保质期面包夹心耐烘焙果味酱的胶体,通过正交试验探讨了复配胶体对耐烘焙果味酱感官、质构、保水性及含耐烘焙果味酱面包品质的影响。结果表明,以低甲氧基果胶0.5%、褐藻酸钠0.3%、羧甲基纤维素钠0.3%或褐藻酸钠0.3%、羧甲基纤维素钠0.3%,可生产出酱体均匀细腻、流散性适宜、耐烘烤,与长保质期面包配合可保存3个月的耐烘焙果味酱。     

超高压和热处理对低糖柑橘酱品质及流变特性的影响

本实验以‘九月红’脐橙、宜昌蜜橘为原料,在不添加增稠剂的情况下,分别采用超高压（500 MPa、10 min）和热处理（100℃沸水浴加热30 min）方法制备两种低糖柑橘酱,通过对理化指标、感官指标、色泽、流变特性和质构特性等的分析,探究超高压处理和热处理对低糖柑橘酱品质及流变特性的影响。结果显示,超高压和热处理均显著降低了柑橘酱的总酚含量,脐橙酱的总酚含量分别降低13.67%、7.34%,蜜橘酱则分别降低41.41%、15.32%。与未处理组相比,热处理使两种柑橘酱发生明显褐变,总色差（?E）均大于2,超高压处理则显著提高了两种柑橘酱的亮度（L*值）（P<0.05）。所有柑橘酱样品均为剪切稀化的假塑性流体,储能模量（G’）和损耗模量（G”）随振荡频率的增加而增大,呈现频率依赖性,且G’始终大于相对应的G”,表现为以弹性为主的黏弹体特征。就脐橙酱而言,在0.1～100 rad/s范围内,热处理组G’最大（757.2～4 390.5 Pa）,超高压组G’次之（375.5～2 641.5 Pa）,未处理组G’最小（177.25～973.95 Pa）;蜜橘酱数据变化趋势类似。此外,与...     

Rheological, Textural, Microstructural, and Sensory Properties of Sorbitol-Substituted Mango Jam

Production of low-calorie mango jam was investigated by substituting sucrose with sorbitol. Quality of sorbitol jam was evaluated with respect to rheological, textural, microstructural, color, and sensory attributes. Principal component analysis revealed that sucrose- and sorbitol concentration, hardness, and work of shear were the most relevant parameters in sorbitol jam manufacturing. Sorbitol-substituted mango jam behaved as pseudoplastic fluid exhibiting yield stress. The Herschel–Bulkley (HB) model described adequately the steady-state rheological behavior of jam. Temperature dependence of the consistency index followed Arrhenius relationship. Yield stress of the jam increased with total soluble solids (TSS) content during gelation process and decreased with increasing temperature. Time-dependent structural breakdown characteristics of mango jam followed Hahn model. Hardness of mango jam decreased with increasing sorbitol concentration because of weaker junction zones of pectin molecules. Lightness (L*) and yellowness (b*) decreased, but redness (a*) increased with TSS in mango jam for selected sorbitol levels. The mango jam manufactured at sorbitol level?=?70 with 75% sorbitol substitution received the highest overall acceptability score. Microstructure of sorbitol jam was found to be composed of network regions with large pores as well as dense, compact regions with small pores.