摘要
以抹茶,南瓜为原料制备复合果酱产品,并研究其生产工艺。通过正交试验确定抹茶南瓜复合果酱的最佳配方及复合增稠剂的用量。结果表明,抹茶、南瓜和水的添加比例为:m(抹茶):m(南瓜):m(水)=0.4:50:50,以南瓜和水的总质量为基准添加白砂糖15%,柠檬酸0.4%,增稠剂4.3%,其中聚葡萄糖4%,卡拉胶0.1%,黄原胶0.2%,由此得到感官品质好、稳定性好、营养丰富的抹茶南瓜果酱。
A compound jam was producted by taking matcha and pumpkin as materials and its processing technology was studyed.The Optimal formula for the matcha-pumpkin jam and the dosage of thickening agents were confirmed by orthogonal tests.The results showed that ： the proportion of mateha, pumpkin and water was m （matcha） ：m （pumpkin） ：m （water） =0.4：50：50, then it was added 15 % white granulated sugar, 0.4 % citric acid, 4.3 % thicken ing agents （including 4 % gather glucose, 0.1% carrageenan, 0.2 % xanthan gum ） which based on the total mass of pumpkin and water to the mixing.Thus, the produced jam was good sensory quality, stability and nutritious.
出处
《食品研究与开发》
CAS
北大核心
2013年第5期43-46,共4页
Food Research and Development
基金
中央高校基本科研业务费专项资金资助项目(JUSRP 111A35
JUSRP21115)
科技部农业成果转化资金项目(2010GB2A 200024)
关键词
抹茶
南瓜
果酱
生产工艺
matcha
pumpkin
jam
processing technology
