香菇山楂复合果酱的配方优化及品质分析

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中图分类号：TS255.43 文献标志码：A 文章编号：1000-9973（2026）01-0156-08

DOI：10.3969/j.issn.1000-9973.2026.01.021

Optimization of Formula and Quality Analysis of Lentinus edodes and Hawthorn Compound Jam

LEI Yuan-xi， ZHU Jia-ning，WANG Yong-hui，YUN Jian-min， ZHAO Feng-yun* （College of Food Science and Engineering，Gansu Agricultural University，Lanzhou 730o7o，China） Abstract： Inorder to develop a kind of nutritious and healthy Lentinus edodes and hawthorn compound jam with unique flavor，with the mass ratio of Lentinus edodes and hawthorn，white granulated sugar addition amount，citric acid addition amount and pectin addition amount as the investigation factors， and sensory score as the response value，fuzzy comprehensive evaluation method and Box-Behnken response surface method are used to optimize the process and develop the product，and the sensory score，physicochemical indexes，microbial indexes and quality characteristics of the finished product are determined. The results show that the sensory score of Lentinus edodes and hawthorn compound jam optimized by Box-Behnken response surface method is the highest. The process formula is the mass ratio of Lentinus edodes and hawthorn compound of 2：8 ，white granulated sugar addition amount of 31% ，citric acid addition amount of 0.2% ，and pectin addition amount of 0.5% . The Lentinus edodes and hawthorn compound jam developed according to this formula has uniform dark red color，moderate sweetness and sourness，soft and smooth taste，and the best sensory quality. The results of physicochemical indexes show that the total sugar content of Lentinus edodes and hawthorn compound jam is 46.09% ，the soluble solid content is 51.31% ，the polyphenol content is 190.23mg/100g ，the vc content is 6.39mg/100g ， the DPPH free radical scavenging rate is 96.91% ， and it has stable texture and good spreadability. The determination results of microbial indexes show that the total bacterial count is ⩽1CFU/g ，and mold，Escherichia coli and Staphylococcus aureus are not detected，which meets the national standards. In this study，the preparation process formula of Lentinus edodes and hawthorn compound jam is specified， providing theoretical references for the development of new flavor jam.

Key words： Lentinus edodes ； hawthorn； compound jam； optimization by response surface method; fuzzycomprehensiveevaluation method

香菇（Lentinusedodes），别名香蕈、冬菇，属担子菌门（Basidiomycota）、伞菌纲（Agaricomycetes）、伞菌目（Agaricales）、口蘑科（Tricholomataceae）[1]，是一种高蛋白、低脂肪、含多种氨基酸和大量微量元素的食用菌[2]，素称"菇中之王”，主要产自安徽、江苏、广东等地。（剩余11910字）