摘要
主要研究了3种沙棘复合果酱的辅料配方,将沙棘与红薯、南瓜及胡萝卜按照1∶1、1∶2、1∶3的比例经过蒸煮,打浆后复合、均质、浓缩、灌装后杀菌,进行品尝,对品尝结果进行分析后得到最佳的复合果酱辅料。沙棘与南瓜按照1∶3的比例搭配制得的果酱,在外观色泽、气味、组织状态和口感方面最佳,最受品尝人员的欢迎。
The material formula of three kinds of sea buckthorn composite jam were studied.The sea buckthorn was mixed with sweet potatoes,pumpkin and carrots according to the proportion of 1∶1,1∶2,1∶3 respectively.After cooking and beating composite,homogenization,concentration and filling sterilization to taste,the best jam composite materials was obtained.The composite jam products mixed with the sea buckthorn and pumpkin in accordance with the ratio of 1∶3 was best in appearance,color,smell,taste and sbape,which was most welcomed by consumers.
出处
《中国食物与营养》
2014年第2期52-54,共3页
Food and Nutrition in China
基金
新疆农业大学干旱区农村发展研究中心课题(项目编号:ZDJD2012B04)
中国博士后科学基金(项目编号:119373)
关键词
沙棘
复合果酱
工艺
优选
sea buckthorn
composite jam
technology
preferably
