尚尔坤 马丽媛 李杨 唐志国 李洪斌

[摘 要] 为了研究风味和营养俱佳的低糖复合果酱，以新鲜的苹果、山楂和胡萝卜为原料，以原料比例、加糖量、复合增稠剂比例和浓缩时间为影响因素，通过单因素和正交试验确定最佳工艺配方。结果表明，低糖复合果酱最佳配方为：原料比例3∶2∶1（苹果∶山楂∶胡萝卜），加糖量20%，复合增稠剂比例1∶1（果胶∶黄原胶），浓缩时间18 min。在储藏6个月内，果酱的可溶性固形物和总糖含量呈下降趋势，酸度先增大后趋于稳定，菌落总数有所增加，均符合国家标准。另外，果酱储藏6个月内感官评分下降，在第6个月时，因营养成分发生变化引起口感不适。

[关键词] 低糖复合果酱;配方;储藏;品质

[中图分类号] TS 255.43  [文献标志码] A  [文章编号] 1005-0310（2021）03-0070-07

Abstract∶  In order to study the low sugar compound jam with good nutrition and flavor， fresh apples， hawthorn and carrots were used as raw materials， the optimum technological formula was determined by single factor and orthogonal test， with the proportion of raw materials， the amount of sugar， the proportion of thickener and the concentration time as the influencing factors. The results show that the best formula of low sugar compound jam is as follows∶ the raw material ratio 3∶2∶1（apple∶ hawthorn∶ carrot）， sugar content 20%， the proportion of pectin to xanthan gum 1∶1， and 18 mins of concentration time. Within 6 months of storage， the soluble solids and total sugar content of jam showed a downward trend， the acidity increased at first and then stabilized， and the total number of colonies increased， which were all in line with the national standard. In addition， the sensory score of jam decreased within 6 months of storage. At the 6th month， the changes in nutrients caused the taste discomfort.

Keywords∶ Low sugar compound jam;Formula;Storage;Quality

果醬营养丰富，富含天然果酸，可增强食欲、促进消化。传统果酱含糖量高达60%～65%，可长时间保持果酱的品质和组织状态，但口感甜腻，且摄入过多的糖对人体健康不利。传统果酱无法满足当前大众对食物“三低”的要求，低糖果酱含糖量在25%～50%之间，其特点是果味浓郁且口感清爽[1-2]。近几年，低糖果酱已成为研究热点，相比传统果酱，低糖果酱市场潜力巨大[3-6]。

苹果中含有大量的矿物质、维生素和多种生物活性成分，营养价值极高;山楂微酸涩，果肉薄，具有健脾开胃、消食化滞、活血化痰的作用;胡萝卜含有大量的β-胡萝卜素和果胶物质，能预防夜盲症，增强免疫力，具有祛痰、除胀气和下气定喘的功效[7-8]。苹果酱在我国早有生产，味道清香，酸甜适中，深受大众喜爱[9-10]。……