低糖枇杷桑葚复合果酱配方优化

针对传统高糖果酱的缺陷，以枇杷和桑葚为主要原料研制低糖复合果酱。通过单因素实验对枇杷占复合果浆添加比、柠檬酸添加量、白砂糖添加量和果胶添加量进行筛选，根据感官评分，采用Box-Benhnken中心组合设计试验，优化低糖枇杷桑葚复合果酱的配方。结果表明，最佳配方参数为:枇杷占复合果浆添加比为32%，柠檬酸添加量为0.1%，白砂糖添加量为20.5%，果胶添加量为1.0%，在此条件下制得低糖枇杷桑葚复合果酱的感官评分为（91.29±1.02）分。产品酱色亮紫，酸甜协调，果味浓郁，酱体黏稠适度, 凝胶稳定性良好，总酸为1.01%，pH为3.64，水分为67.84%，灰分为0.36%，蛋白质为0.82%，维生素C为8.69 mg/100 g，可溶性固形物为31.51%，相比GB/T 22474-2008《果酱》中含糖量≤65%的标准，产品的总糖为27.02%，满足果酱市场对低糖的需求，微生物指标符合国家标准。研究结果可为低糖枇杷桑葚复合果酱的产品开发和工业化生产提供理论参考。

Optimization of Low Sugar Loquat Mulberry Compound Jam Formula

Aiming at the defects of traditional high sugar jam,loquat and mulberry were used as main raw materials to develop low sugar compound jam.The ratio of loquat in the compound fruit pulp,citric acid addition,white granulated sugar addition and pectin addition were screened by a single factor experiment.According to sensory score,Box-Benhnken central composite design experiment was adopted to optimize the formula of low sugar loquat mulberry jam.The results showed that the optimal formula parameters were as follows:The ratio of loquat in the compound fruit pulp was 32%,the addition of citric acid was 0.1%,the addition of white granulated sugar was 20.5%and the addition of pectin was 1.0%.Under these conditions,the sensory score of low sugar loquat and mulberry compound jam was(91.29±1.02)scores.The product was bright purple in sauce color,harmonious sourness and sweetness,rich in fruit flavor,moderate in viscosity,good in gel stability,total acid content 1.01%,pH value 3.64,moisture content 67.84%,ash content 0.36%,protein content 0.82%,vitamin C content was 8.69 mg/100 g,soluble solids content 31.51%,compared with GB/T 22474-2008"Jam"which required less than 65%sugar content,the total sugar content of the product was only 27.02%,which met the demand for low sugar in the jam market,and the microbial indexes were in line with the national standards.The results could provide theoretical reference for the product development and industrial production of low sugar loquat mulberry compound jam.