正交实验优化菠萝番茄酱配方研究
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摘要
文章以传统番茄酱生产工艺为基础,通过在配方中增加菠萝鲜肉来改善传统番茄酱风味,开发一种新的复合口味果酱。利用感官鉴定,结合单因素实验与正交实验,最终确定菠萝番茄酱的最佳配方为:菠萝与番茄的质量比值为50∶50、柠檬酸0.4%、白砂糖6%、盐8%、黄原胶1.0%,由此配方制作出的菠萝番茄酱酸甜可口、风味浓郁。并通过理化分析成品固形物、pH值、霉菌数、菌落总数、大肠菌群以及致病菌,以评价其食用的安全性。
Based on the traditional production technology of tomato sauce,this paper develops a new compound-flavor jam by adding pineapple pulp in the formula to improve the flavor of traditional tomato sauce.Using the sensory evaluation,in combination with single factor experiment and orthogonal experiment,finally determine the pineapple tomato sauce's best formula as follows:the ratio of pineapple to tomato sauce is 50∶50,citric acid is 0.4%,sugar is 6%,salt is 8%,xanthan gum is 1%,the pineapple tomato sauce made by this formula is sweet,sour and rich in flavor.The food safety is evaluated by physical and chemical analysis of solids,pH value,number of mould,total number of colonies,coliform flora and pathogenic bacteria.
Based on the traditional production technology of tomato sauce,this paper develops a new compound-flavor jam by adding pineapple pulp in the formula to improve the flavor of traditional tomato sauce.Using the sensory evaluation,in combination with single factor experiment and orthogonal experiment,finally determine the pineapple tomato sauce's best formula as follows:the ratio of pineapple to tomato sauce is 50∶50,citric acid is 0.4%,sugar is 6%,salt is 8%,xanthan gum is 1%,the pineapple tomato sauce made by this formula is sweet,sour and rich in flavor.The food safety is evaluated by physical and chemical analysis of solids,pH value,number of mould,total number of colonies,coliform flora and pathogenic bacteria.
引文
[1]王光怀.我国出口番茄酱连年下降[N].中国食品报,2018-01-04(001).
[2]戚晨晨,褚雄燕,陈国辉,等.国内外番茄制品标准对比研究[J].中国标准化,2018(9):101-106.
[3]张海玮,安晓璐.自动酸度滴定系统在番茄酱总酸检测中的应用[J].食品研究与开发,2017,38(20):174-177.
[4]唐霄,孙杨赢,潘道东,等.酶法优化菠萝皮多酚提取工艺及其稳定性研究[J].核农学报,2018,32(2):335-343.
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[10]张圆圆,王宝刚,冯晓元,等.正交实验优化酸樱桃果汁酶解工艺研究[J].食品工业科技,2012,33(17):190-193.
[11]薛建娥,白建.核桃红枣蛋糕的研制[J].食品研究与开发,2017,38(6):79-81.
[12]张若宇,饶秀勤,高迎旺,等.基于高光谱漫透射成像整体检测番茄可溶性固形物含量[J].农业工程学报,2013,29(23):247-252.
[13]赵升鹏,顾颖慧.pH值对樱桃小番茄中番茄红素提取效果影响的研究[J].农业与技术,2015,35(18):21.
[14]周玉庭,任佳丽,张紫莺.粮食中霉菌污染检测方法现状及发展趋势[J].食品安全质量检测学报,2016,7(1):244-250.
[15]卢行安,顾其芳,袁宝君,等.AOAC Petrifilm~(TM)菌落总数测试片法与食品中菌落总数测定国标方法的比较研究[J].中国食品学报,2011,11(3):164-167.
[16]史长生.食品中大肠菌群测定的分析研究[J].食品研究与开发,2012,33(8):235-237.
[17]赵静,孙海娟,冯叙桥.食品中食源性致病菌污染状况及其监测技术研究进展[J].食品安全质量检测学报,2013,4(5):1353-1360.
[18]肖怀秋,李玉珍.模糊正交法及其在食品加工工艺优化中的应用研究[J].食品与发酵科技,2010,46(2):31-33,40.
[2]戚晨晨,褚雄燕,陈国辉,等.国内外番茄制品标准对比研究[J].中国标准化,2018(9):101-106.
[3]张海玮,安晓璐.自动酸度滴定系统在番茄酱总酸检测中的应用[J].食品研究与开发,2017,38(20):174-177.
[4]唐霄,孙杨赢,潘道东,等.酶法优化菠萝皮多酚提取工艺及其稳定性研究[J].核农学报,2018,32(2):335-343.
[5]Arianna R,Luigi L,Fabrizio T,et al.Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste[J].Food Chemistry,2017,11(2):229.
[6]Eduardo D,Oriol T,Laura F,et al.Pineapple(Ananas comosus L.Merr.)wine production in Angola:characterisation of volatile aroma compounds and yeast native flora[J].International Journal of Food Microbiology,2017,14(10):241.
[7]卢明,剧虹伶,洪珊,等.不同菠萝品种矿质养分的积累特性及利用效率[J].果树学报,2017,34(9):1152-1160.
[8]刘海清,刘志颐.中国菠萝鲜果产业的国际竞争力分析[J].江苏农业科学,2017,45(17):334-337.
[9]彭超,李向宏,罗志文,等.金菠萝在海南地区的引种表现[J].中国南方果树,2017,46(1):90-92.
[10]张圆圆,王宝刚,冯晓元,等.正交实验优化酸樱桃果汁酶解工艺研究[J].食品工业科技,2012,33(17):190-193.
[11]薛建娥,白建.核桃红枣蛋糕的研制[J].食品研究与开发,2017,38(6):79-81.
[12]张若宇,饶秀勤,高迎旺,等.基于高光谱漫透射成像整体检测番茄可溶性固形物含量[J].农业工程学报,2013,29(23):247-252.
[13]赵升鹏,顾颖慧.pH值对樱桃小番茄中番茄红素提取效果影响的研究[J].农业与技术,2015,35(18):21.
[14]周玉庭,任佳丽,张紫莺.粮食中霉菌污染检测方法现状及发展趋势[J].食品安全质量检测学报,2016,7(1):244-250.
[15]卢行安,顾其芳,袁宝君,等.AOAC Petrifilm~(TM)菌落总数测试片法与食品中菌落总数测定国标方法的比较研究[J].中国食品学报,2011,11(3):164-167.
[16]史长生.食品中大肠菌群测定的分析研究[J].食品研究与开发,2012,33(8):235-237.
[17]赵静,孙海娟,冯叙桥.食品中食源性致病菌污染状况及其监测技术研究进展[J].食品安全质量检测学报,2013,4(5):1353-1360.
[18]肖怀秋,李玉珍.模糊正交法及其在食品加工工艺优化中的应用研究[J].食品与发酵科技,2010,46(2):31-33,40.