Technical Study on Roselle-Hawthorn Compound Jam

doi:10.11924/j.issn.1000-6850.casb2021-1159

Abstract

Abstract:

The paper aims to provide new ideas for the development of fresh roselle calyx and hawthorn fruit for edible purpose by exploring the best techniques for making original ecological jam. Using fresh roselle calyx and hawthorn fruits as the main raw materials, the effects of different thickness degrees, purified water amount and heating temperature on the sensory quality of roselle calyx puree, and the effects of different blanching time, softening temperature and softening time on the sensory quality of fresh hawthorn fruit puree were studied. To obtain optimal formula, the puree proportion of fresh roselle calyx and hawthorn fruit, and the addition amount of sucrose and fructose syrup in making jam were investigated by a L₉(3⁴) orthogonal experiment. The results indicated that the roselle calyx puree had uniform thickness and good smoothness when it was beaten at the speed of 2000 r/min in the colloidal mill, and the sensory quality of boiled roselle calyx original sauce was the best when the ratio of material to water was 10:2 and the temperature was 45℃. The peel, core and pulp of fresh hawthorn fruits were easier to be separated under the water temperature of 95℃ and the blanching time of 20 minutes, and the fresh hawthorn puree formed quickly and had pleasant taste and aroma under the softening temperature of 60℃ and the duration of 20 min. It is the best processing formula that the puree proportion of fresh roselle calyx and hawthorn fruit is 2:1, and the mass fraction of sucrose and fructose syrup is 20% and 3%, respectively. In addition to the common characteristics of jam, roselle-hawthorn compound jam also has rosy color and fresh taste, and the function of maintaining body fluid and relieving summer heat, and nutrition complementation.

Key words: flower jam, key technique, quality, fresh roselle calyx, fresh hawthorn fruit

CLC Number:

S377

DAI Jianju, YUAN Lichun, LUO Huiying, ZHAO Jun, JIN Jie. Technical Study on Roselle-Hawthorn Compound Jam[J]. Chinese Agricultural Science Bulletin, 2022, 38(28): 123-128.

Figures/Tables 10

水平	因素
水平	A.原酱配比（洛神花:山楂果）	B.蔗糖/%	C.果葡糖浆/%
1	1:1	10	2
2	2:1	20	3
3	3:1	30	4

指标	满分	0~10分	10~15分	15~20分	20~25分
色泽	25	偏褐色	暗红色	深红色	红色
香气	25	不良气味	特殊青草香气	洛神花原酱淡青草香	洛神花原酱微糖香
滋味	25	太酸太甜	偏酸偏甜	酸甜适宜,果味清淡	酸甜适宜,花果味适宜
质地	25	酱体粗糙	酱体尚可,稍有液汁流出	酱体良好,无液汁分泌	酱体细腻均匀,呈凝胶状

序号	A	B	C	感官综合评分
1	1:1	10%	2%	80.00
2	1:1	20%	3%	90.50
3	1:1	30%	4%	85.50
4	2:1	10%	3%	91.00
5	2:1	20%	4%	96.00
6	2:1	30%	2%	92.50
7	3:1	10%	4%	83.50
8	3:1	20%	2%	81.50
9	3:1	30%	3%	84.50
T₁	256.0	254.5	254.0
T₂	279.5	268.0	266.0
T₃	249.5	262.5	265.0
$T 1 ¯$	85.33	84.83	84.67
$T 2 ¯$	93.17	89.33	88.67
$T 3 ¯$	83.16	87.50	88.33
R	10.01	4.50	4.00

序号	A	B	C	感官综合评分
1	1:1	10%	2%	80.00
2	1:1	20%	3%	90.50
3	1:1	30%	4%	85.50
4	2:1	10%	3%	91.00
5	2:1	20%	4%	96.00
6	2:1	30%	2%	92.50
7	3:1	10%	4%	83.50
8	3:1	20%	2%	81.50
9	3:1	30%	3%	84.50
T₁	256.0	254.5	254.0
T₂	279.5	268.0	266.0
T₃	249.5	262.5	265.0
$T 1 ¯$	85.33	84.83	84.67
$T 2 ¯$	93.17	89.33	88.67
$T 3 ¯$	83.16	87.50	88.33
R	10.01	4.50	4.00

来源	第III类平方和		df		平均值平方		F			显著性
修正的模型	226.333		6		37.722		5.930			0.151
截距	68469.444		1		68469.444		10763.755			0.000
花果原酱配比(A)	166.056		2		83.028		13.052			0.071
蔗糖用量(B)		30.722		2		15.361		2.415	0.293
果葡糖浆用量(C)		29.556		2		14.778		2.323	0.301
误差值		12.722		2		6.361
总计		68708.500		9
校正后总数		239.056		8

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