摘要
探索利用柚子皮下脚料来研制具有独特风味的果酱食品。采用盐碱法优选最佳的柚皮脱苦方案,通过单因素试验和正交试验确定柚皮果酱的最佳工艺条件为糖量/果酱0.8∶1.0,添加0.15%柠檬酸调试p H值至3.0,并添加0.8%β-环糊精对果酱起到脱苦除涩的作用,制得的果酱具有独特的柚子香味,甜酸适中,口感舒适。
To explore the use ofpomelo peel residue,a kind of jam food with unique flavor was explored.The optimum debitterizing process was selected by saline method,and the optimum debetterizing process condition was determined by single factor test and orthogonal test.The optimum conditions were sugar to jam ratio 0.8∶1.0,citric acid 0.15％,pH value 3.0 and beta cyelodextrin 0.8％.The product had unique pomelo fragrance,moderate sweet and sour taste.
出处
《中国酿造》
CAS
2014年第9期173-176,共4页
China Brewing
基金
湛江市科技攻关计划项目[湛科(2012)366号]
关键词
柚皮
脱苦
果酱
研究
pomelo peel
debittering
jam
research
