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In order to develop the nutrition and unique flavor of Malus prunifolia jam, the process optimization and product development were used by Box-Behnken response surface method with the addition of Malus prunifolia pulp, honey pomelo peel pectin, white sugar and concentration time as factors and sensory scores as response values. The sensory indexes, physical and chemical indexes, microbial indexes and quality characteristics of the finished products were measured. The results showed that the optimum processing conditions of the Malus prunifolia jam were 77.7% of the Malus prunifolia pulp, 5.0% of the honey pomelo peel pectin, 17.3% of the white sugar, and the concentration time was 17 min. The results of sensory indexes showed that the Malus prunifolia jam made under the optimized conditions were tasted sweet and sour, and presented bright red orange color. Physicochemical index results showed that pH of Malus prunifolia jam was 4.41, total acid content was 5.14%, total flavone content was 31.40 mg/100 g, total sugar content was 10.26%, soluble solid content was 40.61%, vitamin C content was 7.61 mg/g. The results of microbiological index showed that the total number of bacterial colonies was 50 CFU/g, mold, coliform and Staphylococcus aureus were not detected. The results of quality characteristics showed that the Malus prunifolia jam belonged to pseudoplastic fluid, the storage modulus (G') and loss modulus (G") of Malus prunifolia jam increased with the increase of oscillation frequency, and G'>G", showing the characteristics of elastic viscoelastic body. And the most volatile flavor compounds were α-farnesene, methylheptenone and 2, 4-di-tert-butylphenol. The development of Malus prunifolia jam has a certain significance to enrich the product types of Malus prunifolia, improve the edible convenience of Malus prunifolia and promote the development of the industrial chain of Malus prunifolia. |
