基于响应面法优化菠萝橙子果酱的加工工艺

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文章编号：1672-7010（2025）04-0074-10

关键词：菠萝；橙子；果酱；响应面中图分类号：TS295+.6    文献标志码：A

Optimization of processing technology for pineapple-orange jam based on response surface methodology

QIAO Qinqin ， ZHANG Mengli， MA Jingran，AN Wanying，GUO Mei ，ZHANG Lele  ， LIU Shengjie

（1.School of Biology and Food Engineering，Fuyang Normal University，Fuyang 236O37，China; 2.College of Information Engineering，Fuyang Normal University，Fuyang 236O41，China）

Abstract： This study developed a distinctive pineapple-orange jam using fresh market pineapples and orangesas primary ingredients，supplemented with granulated sugar，citric acid，and pectin.Through single一 factor and response surface methodology experiments，the processing parameters were optimized by evaluating pineapple-to-orange ratio，sugar content （% ），citric acid concentration （% ），and pectin dosage （% ）against sensory assessment criteria. Results determine the optimal formulation： pineapple-orange ratio 1.5：1.0 ！ 15.0% granulated sugar， 0.1% citric acid，and 0.8% pectin. Jams produced under these conditions exhibit vibrant yellow coloration，viscous yet homogeneous texture，and a balanced sweet-sour flavor profile.

Key words： pineapple; orange; jam; response surface

菠萝是凤梨科凤梨属单子叶植物的果实，主要在我国广东、海南、福建等地方种植，味道酸甜可口，深受消费者喜欢[1-3]。（剩余6847字）