红枣芋泥的配方优化及产品特性研究

红枣芋泥是一种以新鲜芋泥为主要成分，加入适当比例红枣泥、白砂糖、柠檬酸及食盐混合调配而成的一种健康的食品。以红枣芋泥的感官评价特性为指标，在单因素试验的基础上，通过正交试验优化红枣芋泥的配方工艺；采用顶空固相微萃取制备样品，联合气质联用测定红枣芋泥主要的挥发性物质；并初步建立了芋泥的营养评价标准。通过优化得到红枣芋泥最佳配方为红枣泥10％、白砂糖3％、柠檬酸0．07％、食盐0．2％。分析表明，红枣芋泥的风味物质中相对含量较高的依次为酮类、醛类、酯类、酸类和芳香族化合物，并且较国内市场上的泥类产品具有更好的口感和风味。

Formula Optimization of Taro-jujube Puree and Establishment of Nutrition Evaluation Standard for Taro Puree

Taro-jujube puree is a kind of healthy food which maintains fresh taro puree as the main component and adds the appropriate proportion of red jujube mud, sugar, citric acid and salt mixed deployment. Sensory evaluation eilaracteristic of jujube-taro puree used as an index and based on the single factor experimental results, orthogonal experiment was used to optimize the formula of taro-jujube puree. Head space solid phase micro-extraction technique was employed to extract volatile flavor compounds from the taro-jujube puree. The nutrition eval- uation standard of taro puree was established. Results showed that the best formula of taro-jujube puree was jujube mud 10% , sugar 3% , citric acid 0. 07% and salt 0. 2% , the relative higher contents in flavor substance of taro-jujube puree were ketones, aldehydes, esters, acids and aromatic compounds in turn. The prepared taro-jujube puree was delicious and with better taste and flavor compared to similar prod- ucts on the domestic market.