ẢNH HƯỞNG CỦA ĐƯỜNG, AXIT CITRIC VÀ PECTIN ĐẾN CHẤT LƯỢNG MỨT NHUYỄN CÀ RỐT

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Thị Vinh Phạm, Thị Hạnh Vũ

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Thái Nguyên, 2023

Mô tả vật lý: tr.145-151

Bộ sưu tập: Metadata

ID: 339745

Thêm vào giỏ Liên kết toàn văn

Cà rốt rất giàu vitamin, chất khoáng và các hợp chất có hoạt tính sinh học. Mứt nhuyễn cà rốt có chứa hàm lượng β-carotennoid cao. Mục đích của việc phối trộn nguyên liệu là tạo hỗn hợp đồng nhất và thuận lợi cho việc làm mứt. Bổ sung đường và axit citric không chỉ tạo vị mà còn làm tăng thời gian sử dụng của sản phẩm. Pectin được thêm vào để làm đặc cho mứt nhuyễn. Mục đích của nghiên cứu này là xác định tỷ lệ đường, axit citric và pectin bổ sung vào mứt nhuyễn cà rốt để nâng cao chất lượng sản phẩm. Để xác định tỷ lệ đường, axit citric và pectin thích hợp cho sản xuất mứt nhuyễn cà rốt, cà rốt được lựa chọn, rửa sạch, cắt thành các miếng nhỏ, hấp và xay nhuyễn. Đường và axit citric được bổ sung vào cà rốt đã xay nhuyễn với các tỷ lệ 30 - 40% đường, 0,3 - 0,5% axit citric, sau đó hỗn hợp được cô đặc ở 70oC trong 40 phút. Khi cô đặc được 30 phút, pectin được bổ sung với các tỷ lệ 0,6 - 1,0% pectin, sau đó tiếp tục cô đặc thêm 10 phút nữa. Những ảnh hưởng của hàm lượng đường, axit citric và pectin bổ sung đến thành phần chất dinh dưỡng và chất lượng cảm quan của mứt nhuyễn cà rốt đã được xác định. Tại tỷ lệ bổ sung 35% đường, 0,4% axit citric và 0,8% pectin, giá trị dinh dưỡng của mứt nhuyễn cà rốt là tương đối cao và chất lượng cảm quan được đánh giá tốt nhất.Carrots are rich in vitamins, minerals and bioactive compounds. Carrot jam contains high amount of β-carotenoids content. The aim of mixing ingredients is to create a homogeneous mixture and a convenient process for jam making. Adding sugar and citric acid not only add flavour but also increase the shelf life of the products. Pectin is added to helps thicken jam. The aim of this study was to examine the percentage of sugar, citric and pectin added to carrot jam to increase product quality. To determine the appropriate added sugar, citric acid and pectin intake during the process of making carrot jam, carrots were selected, washed, cut into small pieces, steamed and pureed. Sugar and citric acid are added to pureed carrot with ratios 30 - 40% sugar, 0.3 - 0.5% citric acid, then the mixtures are concentrated at 70oC for 40 minutes. When the mixtures are concentrated for 30 minutes, pectin which has been dissolved in water is added to these mixtures with different ratios (0.6 - 1.0%), then continue to concentrate for another 10 minutes. The effects of added sugar, citric acid and pectin intake on the nutritional composition and the sensory quality of carrot jam were determined. At adding ratios of 35% sugar, 0.4% citric acid and 0.8% pectin, the nutritional values of carrot jam were relatively high and the sensory quality was best evaluation.

1. Đọc trực tuyến

1. Đọc trực tuyến

Tạo bộ sưu tập với mã QR