Red raspberry was used as raw material,and the seedless treatment method was adopted.Then the xanthan gum and agar were used as a thickening agent,and sodium chloride and vitamin C were used as the color protection agent.The effect of composite thickening agent on texture properties and sensory quality of low sugar raspberry jam was carried out.By response surface experiments,process parameters of low sugar raspberry jam were optimized.Results showed that the proportion of xanthan gum and agar was 7∶3 (composite thickening agent 0.2％),and the hardness and adhesiveness of jam between storage 0 day and 90 days had no difference,which had slow flow,no juice secretion and no compaction.While the proportion of sodium chloride and Vc was 2∶3 (color protection agent 0.8％),L* value reached the highest,a * and b * values were the the smallest.The colour of jam between storage 0 day and 90 days at 4 ℃ had no difference and its sensory quality was the best.The optimum process parameters of response surface were the addition of composite thickening agent 0.40％,the addition of sugar 47％,the addition of color protecting agent 1.40％.Under the conditions,the color score of the jam was 9.1,its aroma score was 9.5,its texture score was 19.1,its taste score was 18.8 and its quality was wonderful.In conclusion,composite thickening agent and color retention agent are important for the development of low sugar jam.%以红树莓为原料,采用无籽处理方法,然后以黄原胶和琼脂作为增稠剂,氯化钠和维生素C为护色剂,研究复合增稠剂和护色剂在不同保藏时间下对低糖树莓果酱的质构性质和感官品质影响,并通过响应面实验优化低糖树莓果酱的工艺参数.结果表明:黄原胶和琼脂比例为7∶3(复合增稠剂0.2％)时,新鲜果酱和4℃保藏90 d果酱的硬度和粘聚性无显著性差异,且果酱细腻均匀,组织缓慢流动,无汁液分泌,无板结.氯化钠和维生素C比例为2∶3(复合护色剂0.8％)时,L*值最大,a *、b*值最小,新鲜果酱和4℃保藏90 d果酱色泽无显著性差异,其感官品质最佳.响应面的最优工艺参数:复合增稠剂添加量为0.40％,糖添加量47％,护色剂添加量为1.40％,此时,果酱色泽9.1分,气味9.5分,组织状态19.1分,口感18.8分,果酱品质极佳.复合增稠剂和护色剂对开发低糖果酱具有重要的作用.
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