Optimization of calcium alginate gel hardening process for red-raspberry and analysis of its canned quality
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摘要: 以红树莓为主要原料,通过响应面分析法建立海藻酸钙凝胶硬化红树莓果粒工艺模型,确定最佳工艺条件为海藻酸钠1.24%、抽空时间Ⅰ 41 min、氯化钙0.32%、抽空时间Ⅱ 31 min,此条件下红树莓果粒硬度为451.18 g,感官分数为90.23分。红树莓、蓝莓和草莓罐头品质比较分析表明:各罐头VC含量由高至低依次为草莓、红树莓、蓝莓罐头,差异显著(p<0.05);红树莓和蓝莓罐头总酚含量差异不显著(p>0.05),但显著高于草莓罐头(p<0.05);红树莓罐头VC和总酚保留率高于其它罐头;红树莓罐头还原糖、总酸和可溶性固形物含量均显著低于其它罐头(p<0.05)。经硬化的红树莓罐头更有效地保留了其营养成分。Abstract: Red-raspberry was mainly processed into cans. Response surface methodology was employed to optimize the technological parameters of calcium alginate gel to harden red-raspberry grain. The optimum conditions of test:sodium alginate was 1.24%, pumping time Ⅰ was 41 min, CaCl2 was 0.32% and pumping time Ⅱ was 31 min. The hardness was the maximal (451.18 g), the sensory evaluation was the highest (90.23). Through comparing the quality of canned red-raspberry, blueberry and strawberry, the results showed that the content of VC was significantly different in canned goods of three different species (p<0.05), the decreasing order was canned strawberry, canned red-raspberry and canned blueberry. There was no significant difference in the contents of total phenolic between canned red-raspberry and canned blueberry (p>0.05), but was obviously higher than canned strawberry. There was significantly higher retention rate of VC and total phenolic in canned red-raspberry (p<0.05).The content of reducing sugar, soluble solids and total acid in canned red-raspberry were significantly lower than other canned goods (p<0.05). Under the condition of hardening, the fresh fruit nutrients can be retained in the canned red-raspberry more effectively.
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Keywords:
- red-raspberry /
- calcium alginate gel /
- harden /
- the response surface /
- quality
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