Optimization of Preparation of Flavoring Syrup by Impregnating Jasmine Flower with Yellow Multicrystal Rock Sugar at Low-temperature

WEI Tiantian; WEI Bo; WANG Cheng; LI Kai; XIE Caifeng; HANG Fangxue

doi:10.13386/j.issn1002-0306.2021090008

Volume 43 Issue 12

Jun. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(12): 181-187. > DOI: 10.13386/j.issn1002-0306.2021090008

WEI Tiantian, WEI Bo, WANG Cheng, et al. Optimization of Preparation of Flavoring Syrup by Impregnating Jasmine Flower with Yellow Multicrystal Rock Sugar at Low-temperature[J]. Science and Technology of Food Industry, 2022, 43(12): 181−187. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090008.

Citation:

PDF (2344 KB)

Optimization of Preparation of Flavoring Syrup by Impregnating Jasmine Flower with Yellow Multicrystal Rock Sugar at Low-temperature

College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China

More Information

Received Date: September 01, 2021
Available Online: April 18, 2022

Graphical Abstract

Abstract

Abstract

To clarify the influence of yellow multicrystal rock sugar on the yield of jasmine flavor syrup, the jasmine flowers from Hengxian County, Guangxi Province were taken as raw materials, jasmine flavor syrup by impregnating jasmine flowers with yellow multicrystal rock sugar was prepared at low temperature in this paper. Taking the yield of jasmine flavor syrup as an indicator, on the basis of single-factor experiments, response surface analysis (RSM) was used to determine the optimal preparation process of flavor syrup. And the quality of the obtained jasmine flavor syrup was analyzed. Results showed that, the optimal conditions were: Impregnation time was 130.0 h, the mass ratio of flowers to sugar was 1:1.2 g/g, and the size of yellow multicrystal rock sugar was 0.780 mm through 21 mesh sieve. Under these conditions, the maximum yield of jasmine flavor syrup was 39.82%. RSM predicted that the order of the influence of various factors on the yield of jasmine flavor syrup as follows: Impregnation time > the mesh of yellow multicrystal rock sugar > the mass ratio of flower sugar. Through the experiment, the jasmine flavor syrup with high soluble solid content, moderate acidity, low water content, bright color, containing jasmine's natural flavor, color and some thermal nutrients, high flavor peak and pure syrup taste was obtained, which met the sensory requirements of concentrated liquid (juice and slurry) for national food industry.

FullText(HTML)

References (39)

References

[1]	张卫东. 月饼用糖浆的研究[D]. 无锡: 江南大学, 2014 ZHANG W D. Study on syrup used in moon cake[D]. Wuxi: Jiangnan University, 2014.
[2]	胡晓文, 张永明, 王娜. 广式月饼工艺条件的优化[J]. 中国食物与营养,2008(7):45−47. [HU X W, ZHANG Y M, WANG N. Optimization of processing conditions for cantonese mooncake[J]. Food and Nutrition in China,2008(7):45−47. doi: 10.3969/j.issn.1006-9577.2008.07.015 HU X W, ZHANG Y M, WANG N. Optimization of processing conditions for cantonese mooncake[J]. Food and Nutrition in China, 2008(7): 45-47. doi: 10.3969/j.issn.1006-9577.2008.07.015
[3]	张倍宁, 谢雪莲, 赖健. 酶法制备玫瑰花糖浆的工艺研究[J]. 粮油加工,2010(12):159−162. [ZHANG B N, XIE X L, LAI J. Study on enzymatic preparation of rose syrup[J]. Cereals and Oils Processing,2010(12):159−162. ZHANG B N, XIE X L, LAI J. Study on enzymatic preparation of rose syrup[J]. Cereals and Oils Processing, 2010(12): 159-162.
[4]	陈继华. 中国苦水玫瑰糖浆的研制及生物活性的研究[D]. 兰州: 甘肃农业大学, 2017 CHEN J H. Studies on the Chinese Kushui rose syrup and its biological activity[D]. Lanzhou: Gansu Agricultural University, 2017.
[5]	林庆生, 曾祥燕. 蔗糖溶液浓度对强酸阳离子树脂催化水解的影响[J]. 食品科学,2004(9):56−58. [LIN Q S, ZENG X Y. The effect of the concentration on inversion of sucrose solution by cation-exchange-resin[J]. Food Science,2004(9):56−58. doi: 10.3321/j.issn:1002-6630.2004.09.008 LIN Q S, ZENG X Y. The Effect of the Concentration on Inversion of Sucrose Solution by Cation-exchange-resin[J]. Food Science, 2004(9): 56-58. doi: 10.3321/j.issn:1002-6630.2004.09.008
[6]	潘艺, 林庆生. 强酸性阳离子树脂对高浓度蔗糖溶液的水解催化研究[J]. 现代食品科技,2006(3):65−66. [PAN Y, LIN Q S. Study on hydrolysis of high-concentration sucrose solution catalysed by strong acid cation resin[J]. Modern Food Science and Technology,2006(3):65−66. PAN Y, LIN Q S. Study on hydrolysis of high-concentration sucrose solution catalysed by strong acid cation resin[J]. Modern Food Science and Technology, 2006(3): 65-66.
[7]	王俊涛, 滕建文, 韦保耀, 等. 不同渗透方式对芒果脱水效率和品质的影响[J]. 食品科学,2021,42(1):149−156. [WANG J T, TENG J W, WEI B Y, et al. Effects of different osmosis methods on the dehydration efficiency and quality of mango[J]. Food Science,2021,42(1):149−156. doi: 10.7506/spkx1002-6630-20191110-127 WANG J T, TENG J W, WEI B Y, et al. Effects of different osmosis methods on the dehydration efficiency and quality of mango[J]. Food Science, 2021, 42(1): 149-156. doi: 10.7506/spkx1002-6630-20191110-127
[8]	ASSIS F R, MORAIS R M S C, MORAIS A M M B. Mass transfer in osmotic dehydration of food products: Comparison between mathematical models[J]. Food Engineering Reviews,2016,8(2):116−133. doi: 10.1007/s12393-015-9123-1
[9]	李为强, 宋亚. 渗透脱水传质过程的国内外研究进展[J]. 辽宁化工,2016,45(4):507−511, 515. [LI W Q, SONG Y. Domestic and foreign research progress in mass transfer process during osmotic dehydration[J]. Liaoning Chemical Industry,2016,45(4):507−511, 515. LI W Q, SONG Y. Domestic and foreign research progress in mass transfer process during osmotic dehydration[J]. Liaoning Chemical Industry, 2016, 45(4): 507-511, 515.
[10]	张莉会, 廖李, 汪超, 等. 超声和渗透预处理对干燥草莓片品质及抗氧化活性影响[J]. 现代食品科技,2018,34(12):196−203. [ZHANG L H, LIAO L, WANG C, et al. Effects of uitrasonic and osmotic pretreatment on quality and antioxidant activity of dried strawberry slices[J]. Modern Food Science and Technology,2018,34(12):196−203. ZHANG L H, LIAO L, WANG C, et al. Effects of uitrasonic and osmotic pretreatment on quality and antioxidant activity of dried strawberry slices[J]. Modern Food Science and Technology, 2018, 34(12): 196-203.
[11]	张友峰, 邓洁红, 张华. 草莓脯加工工艺优化研究[J]. 包装与食品机械,2013,31(5):15−18. [ZHANG Y F, DENG J H, ZHANG H. Optimization on processing technology of preserved strawberries[J]. Packaging and Food Machinery,2013,31(5):15−18. doi: 10.3969/j.issn.1005-1295.2013.05.004 ZHANG Y F, DENG J H, ZHANG H. Optimization on processing technology of preserved strawberries[J]. Packaging and Food Machinery, 2013, 31(5): 15-18. doi: 10.3969/j.issn.1005-1295.2013.05.004
[12]	冯春梅, 李建强, 温立香, 等. 原味芒果干无硫加工品质提升的工艺优化[J]. 南方农业学报,2015,46(7):1292−1296. [FENG C M, LI J Q, WEN L X, et al. Optimization of non-sulfur process for promoting quality of natural-taste dehydrated mango[J]. Journal of Southern Agriculture,2015,46(7):1292−1296. doi: 10.3969/j:issn.2095-1191.2015.7.1292 FENG C M, LI J Q, WEN L X, et al. Optimization of non-sulfur process for promoting quality of natural-taste dehydrated mango[J]. Journal of Southern Agriculture, 2015, 46(7): 1292-1296. doi: 10.3969/j:issn.2095-1191.2015.7.1292
[13]	ZHANG K S, SHE J. Studies on the quality control of low-sugar preserved kiwifruit[J]. Advanced Materials Research,2011,268-270:16−19. doi: 10.4028/www.scientific.net/AMR.268-270.16
[14]	芦宇, 焦天慧, 李萌萌, 等. 响应面法优化糖渍山药姜片工艺及其质构特性[J]. 食品工业科技,2017,38(18):189−194. [LU Y, JIAO T H, LI M M, et al. Optimization of suger-infused ginger slices technology by response surface methodology and its texture properties[J]. Science and Technology of Food Industry,2017,38(18):189−194. LU Y, JIAO T H, LI M M, et al. Optimization of suger-infused ginger slices technology by response surface methodology and its texture properties[J]. Science and Technology of Food Industry, 2017, 38(18): 189-194.
[15]	林启训, 傅坤仁. 切片番木瓜糖溶液渗透脱水的影响因素分析[J]. 福建农业大学学报,2000(1):110−114. [LIN Q X, FU K R. Analysis of the factors relative to osmosis dehydration of papaya slice in sugar solution[J]. Journal of Fujian Agriculture and Forestry University,2000(1):110−114. LIN Q X, FU K R. Analysis of the factors relative to osmosis dehydration of papaya slice in sugar solution[J]. Journal of Fujian Agriculture and Forestry University, 2000(1): 110-114.
[16]	张慜, 王成芝, 李春丽. 茄子渗透脱水及渗后干燥的研究[J]. 农业工程学报,1992(4):97−101. [ZHANG M, WANG C Z, LI C L. Study on osmotic dehydration and post-osmotic drying of eggplant[J]. Transactions of the Chinese Society of Agricultural Engineering,1992(4):97−101. doi: 10.3321/j.issn:1002-6819.1992.04.016 ZHANG M, WANG C Z, LI C L. Study on osmotic dehydration and post-osmotic drying of eggplant[J]. Transactions of the Chinese Society of Agricultural Engineering, 1992(4): 97-101. doi: 10.3321/j.issn:1002-6819.1992.04.016
[17]	李媛, 刘通讯, 叶盛英, 等. 超声波预处理对胡萝卜渗透脱水技术初探[J]. 食品工业科技,2003(7):26−28. [LI Y, LIU T X, YE S Y, et al. Preliminary study on osmotic dehydration of carrot by ultrasonic pretreatment[J]. Science and Technology of Food Industry,2003(7):26−28. doi: 10.3969/j.issn.1002-0306.2003.07.011 LI Y, LIU T X, YE S Y, et al. Preliminary study on osmotic dehydration of carrot by ultrasonic pretreatment[J]. Science and Technology of Food Industry, 2003(7): 26-28. doi: 10.3969/j.issn.1002-0306.2003.07.011
[18]	杨大恒, 赵宜范, 张丽红, 等. 物理场辅助渗透脱水技术及其在果蔬干燥中的应用[J]. 食品工业科技, 2021, 42(13): 435-440. [YANG D H, ZHAO Y F, ZHANG L H, et al. Physical field-assisted osmotic dehydration technology and its application in fruit and vegetable drying[J]. Science and Technology of Food Industry, 2021, 42(13): 435−440.
[19]	黄发新, 王圣武, 肖芳洪. 芒果果脯的研制[J]. 食品工业科技,2000(3):43−44. [HUANG X F, WANG S W, XIAO F H. Preparation of preserved mango fruit[J]. Science and Technology of Food Industry,2000(3):43−44. doi: 10.3969/j.issn.1002-0306.2000.03.018 HUANG X F, WANG S W, XIAO F H. Preparation of preserved mango fruit[J]. Science and Technology of Food Industry, 2000(3): 43-44. doi: 10.3969/j.issn.1002-0306.2000.03.018
[20]	ATARES L, SOUSA GALLAGHER M J, OLIVEIRA F A R. Process conditions effect on the quality of banana osmotically dehydrated[J]. Journal of Food Engineering,2011,103(4):401−408. doi: 10.1016/j.jfoodeng.2010.11.010
[21]	刘芳. 横县茉莉花茶产业发展现状及对策研究[J]. 广西农学报,2019,34(5):37−39. [LIU F. Study on current situation and development countermeasures of jasmine tea industry in Heng county[J]. Journal of Guangxi Agriculture,2019,34(5):37−39. doi: 10.3969/j.issn.1003-4374.2019.05.009 LIU F. Study on current situation and development countermeasures of jasmine tea industry in Heng county[J]. Journal of Guangxi Agriculture, 2019, 34(5): 37-39. doi: 10.3969/j.issn.1003-4374.2019.05.009
[22]	SHAHIDI B, SHARIFI A, ROOZBEH NASIRAIE L, et al. Phenolic content and antioxidant activity of flixweed (Descurainia sophia) seeds extracts: ranking extraction systems based on fuzzy logic method[J]. Sustainable Chemistry and Pharmacy,2020,16:100245. doi: 10.1016/j.scp.2020.100245
[23]	SHI X Q, MAUPOEY P F. Mass transfer in vacuum osmotic dehydration of fruits: A mathematical model approach[J]. LWT-Food Science and Technology,1994,27(1):67−72. doi: 10.1006/fstl.1994.1014
[24]	苗钧魁, 魏书磊, 刘小芳, 等. 响应面法优化南极磷虾油微胶囊喷雾干燥制备工艺的研究[J]. 食品工业科技,2021,42(12):139−144. [MIAO J K, WEI S L, LIU X F, et al. Optimization of spray drying process of antarctic krill oil microcapsule by response surface methodology[J]. Science and Technology of Food Industry,2021,42(12):139−144. MIAO J K, WEI S L, LIU X F, et al. Optimization of spray drying process of antarctic krill oil microcapsule by response surface methodology[J]. Science and Technology of Food Industry, 2021, 42(12): 139−144.
[25]	崔妍, 杨丹璐, 陈姗姗, 等. 基于主成分分析法的泡菜风味马铃薯饼干研制[J]. 食品研究与开发,2021,42(18):116−122. [CUI Y, YANG D L, CHEN S S, et al. Optimal preparation of kimchi-flavored potato biscuits based on principal component analysis[J]. Food Research and Development,2021,42(18):116−122. CUI Y, YANG D L, CHEN S S, et al. Optimal preparation of kimchi-flavored potato biscuits based on principal component analysis[J]. Food Research and Development, 2021, 42(18): 116-122.
[26]	中华人民共和国国家卫生和计划生育委员会. GB 5009.3-2016 食品中水分的测定[S]. 北京: 中国标准出版社, 2016 National Health and Family Planning Commission of the P.R.C. GB 5009.3-2016 Determination of moisture in foods[S]. Beijing: Standards Press of China, 2016.
[27]	李涵, 杨雪莲, 贾凯杰, 等. 褪黑素处理对百香果采后贮藏品质的影响[J]. 食品工业科技,2021,42(20):294−300. [LI H, YANG X L, JIA K J, et al. Effect of melatonin treatment on storage quality of passion fruit after harvest[J]. Science and Technology of Food Industry,2021,42(20):294−300. LI H, YANG X L, JIA K J, et al. Effect of melatonin treatment on storage quality of passion fruit after harvest[J]. Science and Technology of Food Industry, 2021, 42(20): 294−300.
[28]	刘金峰. pH计的原理、使用方法和维护. 口腔护理用品工业[J], 2019, 29(2): 35-36 LIU J F. pH meter principle, use and maintenance[J]. Oral Care Industry, 2019, 29(2): 35-36
[29]	杨兆甜, 李方巍, 王震昊, 等. 食品颜色评价及在食品工业中的应用[J]. 食品工业科技,2021:1−10. [YANG Z T, LI F W, WANG Z H, et al. Food color evaluation and application in food industry[J]. Science and Technology of Food Industry,2021:1−10. YANG Z T, LI F W, WANG Z H, et al. Food color evaluation and application in food industry[J]. Science and Technology of Food Industry, 2021: 1-10.
[30]	杨斌, 程杰, 李国芳. 浅谈旋转粘度计的使用[J]. 现代制造技术与装备,2014(2):52−58. [YANG B, CHENG J, LI G F. Discussion on the use of rotary viscometer[J]. Modern Manufacturing Technology and Equipment,2014(2):52−58. YANG B, CHENG J, LI G F. Discussion on the use of rotary viscometer[J]. Modern Manufacturing Technology and Equipment, 2014(2): 52-58.
[31]	国家市场监督管理总局, 中国国家标准化管理委员会. GB/T 8313-2018 茶叶中茶多酚和儿茶素类含量的检测方法[S]. 北京: 中国标准出版社, 2018 State Administration for Market Regulation, Standardization Administration of China. GB/T 8313-2018 Determination of total polyphenols and catechins content in tea[S]. Beijing: Standards Press of China, 2018.
[32]	俞耀文, 戴国庆, 华浩立, 等. 乙醇-硫酸铵双水相体系提取桃花总黄酮及其抗氧化性能[J]. 食品工业科技, 2022, 43(4): 187−195. [YU Yaowen, DAI Guoqing, HUA Haoli, et al. Ethanol-ammonium sulfate aqueous two-phase extraction of total flavonoids from peach blossom and its antioxidant activity[J]. Science and Technology of Food Industry, 2022, 43(4): 187−195. ]
[33]	赵荣敏. 响应面优化沙棘蓝莓复合饮料发酵工艺及品质分析[J]. 美食研究,2021,38(3):90−95. [ZHAO R M. Optimization of fermentation and quality analysis of composite beverage with seabuckthorn and blueberry by response surface methodology[J]. Journal of Researches on Dietetic Science and Culture,2021,38(3):90−95. doi: 10.3969/j.issn.1009-4717.2021.03.014 ZHAO R M. Optimization of fermentation and quality analysis of composite beverage with seabuckthorn and blueberry by response surface methodology[J]. Journal of Researches on Dietetic Science and Culture, 2021, 38(3): 90-95. doi: 10.3969/j.issn.1009-4717.2021.03.014
[34]	ALAKALI J S, ARIAHU C C, NKPA N N. Kinetics of osmotic dehydration of mango[J]. Journal of Food Processing and Preservation,2006,30(5):597−607. doi: 10.1111/j.1745-4549.2006.00080.x
[35]	SINGH B, HATHAN B S, SINGH B, et al. Mass transfer kinetics of osmotic dehydration of beetroot cubes in sucrose solution[J]. International Journal of Computer Applications, 2016.
[36]	尹晓峰. 辣椒渗透联合干燥特性研究[D]. 重庆: 西南大学, 2017 YIN X F. Characterization of osmotic dehydration based combination drying of chili pepper[D]. Chongqing: Southwest University, 2017.
[37]	姚宇晨, 毋思敏, 苏晓霞, 等. 蓝柑风味糖浆货架期预测模型的建立与评价[J]. 食品工业科技,2022,43(2):255−262. [YAO Y C, WU S M, SU X X, et al. Establishment and evaluation of the shelf life prediction model of blue mandarin flavor syrup[J]. Science and Technology of Food Industry,2022,43(2):255−262. YAO Y C, WU S M, SU X X, et al. Establishment and evaluation of the shelf life prediction model of blue mandarin flavor syrup[J]. Science and Technology of Food Industry, 2022, 43(2): 255-262.
[38]	RAMALINGAM S, DHATCHANAMOORTHI I, ARUMUGAM A, et al. Functional, nutritional, antinutritional, and microbial assessment of novel fermented sugar syrup fortified with pre-mature fruits of totapuri mango and star gooseberry[J]. LWT-Food Science and Technology,2021:136.
[39]	中华人民共和国国家卫生和计划生育委员会. GB 17325-2015 食品工业用浓缩液(汁、浆)[S]. 北京: 中国标准出版社, 2015 National Health and Family Planning Commission of the P. R. C. GB 17325-2015 Concentrated liquid (juice, slurry) for food industry[S]. Beijing: Standards Press of China, 2015.

[1]	XU Liyi, YU Hongda, JIANG Dongyi, ZHENG Jingshao, LIN Jiawei, HUANG Wei. Effects of the Mixing Ratio of Purple Rice and Indica Rice on the Properties of Mixed Powder and the Quality of Purple Rice Noodles[J]. Science and Technology of Food Industry, 2022, 43(17): 114-121. DOI: 10.13386/j.issn1002-0306.2021120267
[2]	ZHU Yuting, HU Zhihe, HUO Chenchen, MI Chunying. Effect of Adding Compound Sugar on the Quality of Solidified Yogurt[J]. Science and Technology of Food Industry, 2022, 43(12): 268-282. DOI: 10.13386/j.issn1002-0306.2021090082
[3]	TIAN Li, ZHAO Yuhui, ZHANG Li, SONG Yuxia. Formulation Optimization and Protein Nutrition Evaluation of Agriophyllum sargassum Compound Meal Replacement Powder[J]. Science and Technology of Food Industry, 2022, 43(1): 213-219. DOI: 10.13386/j.issn1002-0306.2021040196
[4]	ZHONG Yadong, PAN Meng, XU Dechang, SUN Yonggan, HU Jielun, NIE Shaoping, ZHONG Hongguang, YAO Meixiang, XIE Mingyong. Ameliorative Effect of Poria cocos-Yam Riched Rice Paste and Hericium erinaceus Biscuit on Rats with Functional Dyspepsia[J]. Science and Technology of Food Industry, 2021, 42(22): 355-362. DOI: 10.13386/j.issn1002-0306.2021020065
[5]	LIU Ming, YUE Chong-hui, ZHU Yun-heng, TAN Bin, MENG Ning, LIU Yan-xiang, ZAN Xue-mei. Effect of the Ratio of Amylose to Amylopectin in Brown Rice Compound Powder on the Quality and Structure of Extruded Instant Porridge[J]. Science and Technology of Food Industry, 2020, 41(1): 73-78. DOI: 10.13386/j.issn1002-0306.2020.01.013
[6]	ZHANG Wen-ling-zi, ZHANG Ze-sheng, LIU Ya-ping, WANG Meng, GAO Wen-ge. Hypolipidemic Activity of Hawthorn,Sterol Ester and Functional Red Yeast Rice Compound[J]. Science and Technology of Food Industry, 2019, 40(20): 316-324. DOI: 10.13386/j.issn1002-0306.2019.20.051
[7]	AN Ding, ZHANG Qiu-jun, NI Hui, JIANG Ze-dong, XIAO An-feng. Study on Compound of Agar to Exploit Yoghourt Stabilizer[J]. Science and Technology of Food Industry, 2018, 39(15): 219-222,233. DOI: 10.13386/j.issn1002-0306.2018.15.039
[8]	CHEN Zi-han, JIANG Ji-hong, JU Xiu-yun, LIU Jin-juan. The bioactive compounds and their antioxidant activity of kinds of edible rice[J]. Science and Technology of Food Industry, 2018, 39(3): 71-75,81. DOI: 10.13386/j.issn1002-0306.2018.03.015
[9]	YAN Na, GAO Xue-yan, WANG Ru-hua, WANG Fang, HUA Ze-tian. Research progress in polyphenol compounds in rice[J]. Science and Technology of Food Industry, 2015, (19): 374-378. DOI: 10.13386/j.issn1002-0306.2015.19.068
[10]	Screening of phytopathogenic fungi by minor ginsenoside compound K production and optimization of biotransformation conditions[J]. Science and Technology of Food Industry, 2013, (11): 160-164. DOI: 10.13386/j.issn1002-0306.2013.11.020