李司吉,邹雨萱,钟杨,蒋依婷,梁进,孙玥,李雪玲

• 1:安徽农业大学茶与食品科技学院农业农村部江淮农产品精深加工与资源利用重点实验室安徽省农产品加工工程实验室

摘要(Abstract)：

以苹果粉为原料，辅以玫瑰花制作烘焙果酱，研究烘焙果酱的最优配方、耐高温性能以及抗氧化活性。通过单因素试验和正交试验，考察复配胶添加比例、变性淀粉与复配胶添加比例以及苹果粉添加量对果酱黏附性和耐高温性的影响，优化复合烘焙果酱的配方。结果表明，制备的果酱最佳配方参数：复配胶(海藻酸钠与羧甲基纤维素钠)质量比为2∶1,其添加量为2%;变性淀粉(羟丙基二淀粉磷酸酯)与复配胶的质量比为8∶3,其添加量为5.3%;苹果粉添加量为2.9%;可食用玫瑰花添加量为0.9%;白砂糖添加量为25%;柠檬酸添加量为0.5%;氯化钙添加量为0.06%。复合烘焙果酱对DPPH·、ABTS~+·的清除能力分别为82.35%和33.81%,显著高于未添加玫瑰花的苹果烘焙果酱，其对DPPH·、ABTS~+·的清除能力分别为30.98%和9.28%。因此，制备的苹果玫瑰花复合烘焙果酱颜色明亮，耐高温，黏稠度适宜，涂抹性强，且其清除DPPH·、ABTS~+·的能力较强。

关键词(KeyWords)： 苹果;玫瑰花;烘焙果酱;黏附性;耐高温性;抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 安徽农业大学大学生创新创业训练计划(2021068);; 安徽省中央引导地方科技发展专项项目(202107d06020015);; 安徽省重点研究与开发计划项目(202204c06020031)

作者(Author): 李司吉,邹雨萱,钟杨,蒋依婷,梁进,孙玥,李雪玲

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