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投稿时间：2022-06-07
投稿时间：2022-06-07
中文摘要: 该文以新疆若羌灰枣为主原料，通过响应面试验探究生姜添加量、甘草添加量、清膏与炼蜜质量比和木糖醇添加量对姜草枣复合膏感官品质的影响，得到制备姜草枣复合膏的最佳配方；通过测定可溶性固形物、总黄酮、总多酚、总糖、维生素C 的含量研究姜草枣复合膏贮藏期间稳定性。结果表明：姜草枣复合膏最佳配方为蒸制灰枣100 g，生姜、甘草、木糖醇添加量分别为20、30、15 g，清膏∶炼蜜=1∶2（质量比），所得姜草枣复合膏细腻润滑，有浓郁的红枣味、清凉感和蜂蜜香气，膏体弹性好，组织均匀，无不溶物出现，感官评分为82.80。姜草枣复合膏于4 ℃贮藏时可溶性固形物、总黄酮、总糖和维生素C 含量均较高，表明4 ℃更适合贮藏姜草枣复合膏。
Abstract:With Ruoqiang jujube as the main raw material，the effect of the amount of ginger，licorice，refined honey，and xylitol on the sensory quality of the resulting compound paste was explored through response surface methodology，and thereby the best formula for the compound paste was clarified.The stability of the compound paste during storage was examined based on the content of soluble solids，total flavonoids，total polyphenols，total sugars，and vitamin C.The results showed that the best formula for compound paste was 100 g jujube，20 g ginger，30 g licorice，15 g xylitol，clear paste∶refining honey（mass ratio）=1∶2.The yielded paste was exquisite and smooth，uniform，and elastic，with intense aromas of red jujube and honey，cooling and refreshing feeling，no insoluble substance，and sensory score of 82.80.The content of soluble solids，total flavonoids，total sugars，and vitamin C was the highest in paste stored at 4 ℃，which indicated that 4 ℃was most favorable for storing the paste.
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文章编号：202322016 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| LI Shuang，HAN Haixia*，SHABILA Zunongmaimaiti，MA Rui，GAO Juanjuan | College of Food Science and Pharmacy，Xinjiang Agricultural University，Urumqi 830052，Xinjiang，China |
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