关键词: 荔枝, 低糖果酱, 响应曲面法, 工艺优化

Abstract:

To develop an optimal processing formula of low sugar litchi jam, central composite design combined with response surface methodology was used for examining the interactive effects of amounts of low methoxyl pectin (LMP), calcium chloride, citric acid and jelly powder on the sensory quality of litchi jam. Results showed that the optimal amounts of the above ingredients were as follows: low methoxyl pectin 0.71%, calcium chloride 0.052%, citric acid 0.48% and jelly powder 0.15%. Processed litchi jam using the optimal formula exhibited experimental sensory score of 14.6, approximating to the predicted value of 14.7, soluble solids content of 44.8%, total acidity of 0.65%, viscosity of 3.382 Pa·s and hardness of 3.35 N, and was characterized by a balanced sweet and sour taste and an exquisite and smooth mouth feeling.

Key words: litchi, low sugar jam, response surface methodology (RSM), optimization of formulation