文献类型：期刊文献

中文题名：低糖马尾藻果酱加工工艺的研究

英文题名：Research of the technology of low-sugar Sargassum jam

作者：陈亚静[1];王维民[1];李杰灵[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524025

年份：2013

卷号：34

期号：5

起止页码：239

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2011、北大核心、CSCD、CSCD2013_2014

基金：广东省科技厅项目(2011B020310010)

语种：中文

中文关键词：马尾藻;低糖果酱;模糊综合评判法;神经网络

外文关键词：Sargassum siliquastrum; low sugar jam; fuzzy comprehensive evaluation; neural network

中文摘要：以马尾藻为原料制作低糖果酱,用模糊综合评判法感官评价果酱质量,通过单因素实验来确定果酱制作过程中最适的打浆液料比、浓缩时间和品质改良剂,利用神经网络对果酱制作工艺参数进行优化,建立了神经网络模型。在打浆液料比为5∶1、80℃浓缩25min、糖料比为(1.69±0.01)∶1、柠檬酸添加量为0.65%～0.70%、CaCl2添加量0.02%时,得到的低糖马尾藻果酱最好,总糖含量为29.73%。在此条件下生产得到的果酱为低糖果酱,具有独特的海藻风味,组织形态、口感、香味、涂抹性俱佳。

外文摘要：The optimum processing technology and suitable formula of low sugar jam using Sargassum siliquastrum were studied.Fuzzy comprehensive evaluation was used to judge the quality of jam.Single-factor was employed to determine the right conditions among the ratio of liquid to solid ,the time of concentration and quality improvers.The process parameters were optimized by neural network and the neural network model was established.The results showed that when the ratio of liquor to material was 5, the concentration time was 25min under 80℃, the ratio of sugar to material was （ 1.69 ±0.01 ） ：1 ,the citric acid addition was 0.65% ±0.70% ,and CaCI2 addition was 0.02% ,the total sugar was 29.73%.The Sargassum jam with unique flavor had nice structure,taste, scents and spreadability and low sugar.