摘要
研究了以蓝靛果、苹果等为主要原料,生产复合型蓝靛果果酱的工艺;通过预实验确定影响复合型蓝靛果果酱的质量的主要因素有:蓝靛果与苹果的比例、果胶添加量、白砂糖添加量及柠檬酸添加量。采用正交试验,确定了复合型蓝靛果果酱最佳配方为:蓝靛果33%、苹果30%、白砂糖37%、柠檬酸0.15%、柠檬酸钠0.01%、果胶添加量0.06%。
Lonicera edulis and apple were used to produce compound jam in this study. The main influence factors to the quality of the compound jam were investigated, such as addition amounts of lonicera edulis, apple pectin, sugar and lemon acid. By orthogonal test, the best formula of the compound jam is lonicera edulis 33%, apple 30%, sugar 37%, lemon acid 0.15%, sodium citrate 0.01% and pectin 0.06%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期723-725,共3页
Food Science
基金
黑龙江省教育厅科学技术研究项目(11511101)
关键词
蓝靛果
苹果
复合型果酱
lonicera edulis
apple
compound jarn
