-
摘要：本文以新鲜玫瑰花瓣为原料，以白砂糖、纯净水、柠檬酸和果胶为试验因素,利用响应面设计，依据感官品评得出玫瑰花酱的最佳配方：新鲜玫瑰花瓣20g、白砂糖39.91g、纯净水102.2ml、柠檬酸0.45%、果胶0.44%。采用质构法分析了玫瑰酱的质构特性，包括硬度、粘性、弹性、内聚性、胶黏性、咀嚼性、回复性；采用固相微萃取结合气相色谱质谱联用分析了玫瑰酱的香气特性，共有4种醛类物质、3种酸类化合物、10种烃类化合物、1种硫醚类化合物、1种酮类化合物、2种酯类化合物、2种醇类化合物和5种其他类化合物。采用电子鼻结合微生物实验对稳定性进行测定，通过比较存储不同时间的玫瑰酱对于传感器的响应值，从而得出新鲜的玫瑰酱与放置时间久的玫瑰酱之间的显著风差距。微生物实验结果显示存储不同时间的玫瑰酱的卫生指标都符合国家标准，表明45℃加速6周存储的玫瑰酱（保质期相当于1年）其卫生指标仍符合国家标准。32003
- 上一篇：红枣粉的制备工艺及其营养早餐粉配方设计
- 下一篇：几种植物功能因子对货架期中乳酸菌饮料活菌的影响
毕业论文关键词：玫瑰酱；感官评定；质构特性；气相色谱质谱联用；电子鼻分析
Production technology and stability analysis of rose jam
Abstract：In this paper, fresh rose petals were tested as raw materials, white granulated sugar, purified water, citric acid and pectin as the experimental factor, finally using response surface design, according to the sensory evaluation obtains the optimum proportion rose sauce, fresh rose petals 20g, white granulated sugar 39.91g, pure water 102.2ml, citric acid 0.45%, pectin 0.44%. Using texture method analysis the rose sauce textural properties, including hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, recovery; by solid phase micro extraction combined with gas chromatography mass spectrometry analysis coupled with the rose sauce , a total of 4 kinds of aldehydes, 3 kinds of acids, 10 kinds of hydrocarbons, 1 kind of thioether compounds, 1 ketones, 2 kinds of ester compounds, 2 kinds of alcohols and 5 kinds of the class he compounds . Using electronic nose combined with microbial test were used to analyze the stability of the rose sauce. Through the comparison of different storage time of the rose sauce for sensor response values, so as to obtain fresh rose sauce and the rose sauce placed a long time significant flavor gap. Microbiology experiment results show that health indicators of rose sauce placed under different time are in accord with the national standards, which indicates that the health index of rose sauce after 45℃ accelerated 6 weeks (shelf life is equivalent to 1 year) is still in conformity with the national standard.
Key words: rose jam；sensory evaluation；texture property；HS-SPME/GC-MS；electronic nose analysis
目 录
1 引言 1
1.1课题背景与意义 1
1.2玫瑰酱制作工艺国内外研究现状 1
1.2.1 国外研究现状 1
1.2.2 国内研究现状 2
1.3玫瑰花酱及其他酱类的质构特性研究 3
1.4玫瑰花酱及其他酱类的香气特性研究 3
1.4.1 顶空固相微萃取（HS-SPME） 3
1.4.2 气相色谱-质谱联用仪（GC-MS） 4
1.5电子鼻 4
1.6课题的目标与主要内容 5
2 材料和方法 6
2.1 试验材料 6
2.1.1 试验试剂 6
2.1.2 试验设备 6
2.2 实验方法 6
2.2.1 玫瑰酱制作工艺优化 6
2.2.1.1 品质指标测定方法 6
2.2.1.2 玫瑰酱制作工艺流程 7
2.2.1.3 单因素实验 7
2.2.1.4 响应面设计 9