低糖桑椹红枣营养果酱的研制

Preparation of Low Sugar Nutritional Jam using Mulberry Fruit and Jujube

选用药食两用的桑椹和红枣为主要原料通过正交试验探讨了低糖桑椹红枣营养果酱加工工艺流程和工艺参数,重点研究了增稠剂的添加对果酱产品品质的影响。试验结果表明,以果浆(其中桑椹果浆70%,红枣泥30%)50%、糖30%、柠檬酸0.1%、低甲氧基果胶(0.5%)和CaCl2(0.16%)为原料可生产出风味浓郁、色泽鲜艳、酱体均匀细腻、流散性适宜的复合果酱。产品固形物含量≤45%,酸度为3.0～3.5,膳食纤维含量为1.3～1.5mg/kg,成品保存6个月以上无返砂、褪色现象。

The optimal technique of low-sugar compound jam using mulberry fiuit and jujube was discussed through orthogonal test and the effects of thickening agents on the jam quality were especially investigated. The results showed that the most optimum contents of the mixed slurry, sugar, citric acid, low methoxyl pectin 50% and CaC12 were 50%（mulberry plasm 70% and jujube plasm 30%）, 30%, 0.1%, 0.5% and 0.16%, respectively, under which the compound jam had bright color, full-bodies flavor, good appearance and high stability, with its soluble solids, acidity, and dietary fiber content being of less than or equal to 45%, 3.0～3.5 and 1.3-1.5 mg/kg, respectively. The jam product could be conserved for more than 6 months.