提高果冻橘子酱的安全和质量,关于甜味剂的建议

E. V. Kazantsev, N. В. Kondratie, O. Rudenko
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摘要

相关性。低热量糖果产品,如含水果原料的橘子酱、可可产品,被纳入消费者的饮食中,需求量很大,并与健康食品联系在一起。这项工作的目的是确定含有赤藓糖醇和木糖醇甜味剂的果冻橘子酱在储存过程中的质量变化规律。苹果泥被用作水果原料。甜味剂赤藓糖醇和木糖醇可部分替代白糖。在实验室中制作了果冻-水果橘子酱样品,用多元醇替代了 50%的白糖。橘子酱的制作过程包括制备琼脂糖浆、制备水果半成品、添加甜味剂、变性淀粉、糖蜜、将配方混合物煮沸至水分含量为 18-23%,加入 50%的柠檬酸溶液,冷却至 82-83 °C,然后用铸模成型。样品用厚度为 35 微米的聚丙烯薄膜包装,储存在温度为 18 °C、相对湿度为环境空气 40% 的恒温室中。研究了橘子酱样品在储存期间的水分质量分数、水活性、强度、味道、颜色和气味。结果表明,贮藏 14 周后,对照样品的强度增加了 2%,1 号样品增加了 20.4%,2 号和 3 号样品分别增加了 11.1%和 16.4%。制造出的样品形状正确,没有坯体缺陷。研究发现,这些样品具有很高的感官特性,而在整个研究的储存期间,含有赤藓糖醇的 2 号样品的水分损失最少。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Improving the safety and quality of jelly-fruit marmalade, recommendations for sweeteners
Relevance. Reduced calorie confectionery products, such as marmalade containing fruit raw materials, cocoa products, are included in the diet of consumers, are in high demand and are associated with healthy food products.Methods. The aim of the work is to identify patterns of changes in the quality of jelly-fruit marmalade containing sweeteners erythritol and xylitol during storage. Apple puree was used as a fruit raw material. The sweeteners erythritol and xylitol are justified for partial replacement of white sugar. Samples of jelly-fruit marmalade with 50% replacement of white sugar with polyols were made in the laboratory. The production of marmalade included the preparation of agar-sugar syrup, the preparation of a semi-finished fruit product, the addition of sweeteners, modified starch, molasses, boiling the formulation mixture to a mass fraction of moisture of 18– 23%, the introduction of a 50% solution of citric acid, cooling to a temperature of 82–83 °C and molding by casting a mold. The samples were packed in a polypropylene film with a thickness of 35 microns and stored in a climatic chamber at a temperature of 18 °C and a relative humidity of 40% of the ambient air.Results. The mass fraction of moisture, water activity, strength, taste, color, and smell of marmalade samples during storage were studied. It was determined that after 14 weeks of storage, the strength of the control sample increased by 2%, sample No. 1 — by 20.4%, samples No. 2, 3 — by 11.1% and 16.4%, respectively. The shape of the manufactured samples is correct, without the presence of body defects. It was found that the samples had high organoleptic properties, while the least moisture loss during the entire studied storage period was detected in sample No. 2 containing erythritol.
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