Nghiên cứu sử dụng đài hoa bụp giấm (hibiscus sabdariffa) trong chế biến mứt nhuyễn thanh long ruột trắng.=Research on adding of roselle (hibiscus sabdariffa) in the processing of hylocereus undatus jams.

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Tác giả: Thị Minh Hạnh Đỗ, Thị Thùy Nguyễn, Thị Thu Hà Vũ

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Khoa học & Công nghệ (ĐH Kinh tế Kỹ thuật Công nghiệp), 2024

Mô tả vật lý: tr.24-32

Bộ sưu tập: Báo, Tạp chí

ID: 475730

Thêm vào giỏ

Nghiên cứu được thực hiện nhằm xây dựng quy trình chế biến mứt nhuyễn thanh long ruột trắng bổ sung siro đài hoa bụp giấm. Chất lượng của sản phẩm như pH, hàm lượng vitamin C, đường khử, độ nhớt… đều bị ảnh hưởng bởi tỉ lệ phối chế siro đài hoa bụp giấm, thanh long, nồng độ pectin và thời gian cô đặc. Độ đặc và hàm lượng anthocyanin đã được tối ưu bằng phương pháp đáp ứng bề mặt (RSM) mô hình thiết kế Box Behnken bậc 2. Kết quả cho thấy, tỉ lệ thanh long ruột trắng và siro đài hoa bụp giấm 85%, nồng độ pectin là 1,25%, thời gian cô đặc 65 phút trong thiết bị Thermomix TM5 thì sản phẩm mứt nhuyễn thanh long có độ đặc là 20,45 g và hàm lượng anthocyanin là 13,63 mg/l với giá trị R2 lớn hơn 95%. Sản phẩm tạo ra có mức chất lượng phù hợp với tiêu chuẩn sản phẩm đồ hộp mứt nhuyễn quảThe study was conducted to introduce the trial production of processing Hylocereus undatus jam addition with Hibiscus sabdarififa L. The quality of the product as pH, ascorbic acid, reducing sugar… is affected by the mixing ratio of Hibiscus sabdarififa L. syrup: Hylocereus undatus, pectin concentration and concentrates time. The adhesiveness and anthocyanin content were optimized by second order Box Behnken Design model in combination with Response Surface Methodology. The results showed that the ratio percentage of hylocereus undatus and hibiscus syrup was 85%, the concentration pectin was 1.25%, concentrates time was 65 minutes in Thermomix TM5, the product Hylocereus undatus jam has adhesiveness of 20.45g and anthocyanin content was 13.63 mg/l with R2 value greater than 95%. The resulting product has a quality that conforms to the canning jams standard.

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