摘要
[目的]以苹果为主要原料,陈皮、柠檬酸、白砂糖等为辅料制作出一款带有陈皮风味的苹果酱。[方法]研究了陈皮、柠檬酸、白砂糖添加量对陈皮苹果酱品质的影响,以单因素试验和正交试验确定陈皮苹果酱的最优配方。[结果]陈皮苹果酱的最佳配方:陈皮添加量为2.40%、白砂糖添加量为60%、柠檬酸添加量为0.13%,果胶添加量为0.48%。[结论]最优配方下加工制成的陈皮苹果酱风味独特、酸甜可口,稳定性能最好。
[Objective]This experiment was aimed to produce a new apple jam with tangerine peel flavor using fresh ap ples as the main material and optimizing the taste by adjusting the proportions of tangerine peel, citric acid, white sug at, and other ingredients. [Methods] The impacts of the amount of three major ingredients, tangerine peel, citric acid, and white sugar on the quality of apple jam, were studied. The optimal recipe of new tangerine peel flavored apple jam was determined by orthogonal array testing with single factor. [Results] The experiment determined that the parame ters for best flavored apple jam were the amount of tangerine peel at 2.4%, white sugar at 6.0%, citric acid at 0.13% and 0.48% for pectin. [Conclusion] With the determined recipe, the new apple jam with tangerine peel produced u nique flavor and a good stability for storage.
作者
杨巍巍
曾繁鑫
李喜泉
盛冠文
王鹏
王子涵
连桂旗
Yang Weiwei;Zeng Fanxin;Li Xiquan;Sheng Guanwen;Wang Peng;Wang Zihan;Lian Guiqi(Shenyang Medical College,School of public health,Shenyang,110034,China)
出处
《山西农业大学学报（自然科学版）》
CAS
北大核心
2018年第12期67-71,共5页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
辽宁省科学技术厅社发攻关及产业化重点研发项目(2017225065)
沈阳医学院大学生课题(20189011)
关键词
陈皮
白糖
柠檬酸
苹果酱
Tangerine peel
White sugar
Citric acid
Apple jam
