摘要
以火龙果、苹果为主要原料,辅以白砂糖、果胶等配料,通过单因素试验和正交试验,采用感官评价的方法对果酱进行了评价,确定了果酱的最佳加工配方.研究结果表明,果酱的最佳配比为：火龙果与苹果配比为2：1,白砂糖添加量为12%,果胶添加量为0.2%,柠檬酸添加量为0.05%.在此条件下制作的果酱产品,色泽自然、风味独特、甜酸适口、涂抹性强.
Using pitaya and apple as main material, a low-sugar compound jam was made by adding sugar and pectin as auxiliary material. The optimal formula for the compounded jam was obtained by single factor and orthogonal tests. The results showed that the optimal formula of the low-sugar compound jam with pitaya and apple were that the ratio of pitaya and apple was 2：1（w：w）, and the contents of the sugar, pectin , citric acid were 12%, 0.2%, 0.05% respectively. The low-sugar compounded jam had natural color, unique taste and strong smear.
作者
胡霞
郑长健
HU Xia;ZHENG Chang-jian(Wenzhou Vocational College of Science and Technology, Wenzhou, Zhengjiang 32500)
出处
《温州科技职业学院学报》
2017年第1期19-23,共5页
Journal of WenZhou Vocational College of Science And Technology
