海红果果酱的研制

The Development of the Malus micromalus Makino Jam

以海红果果肉和白砂糖为主要原料,采用正交试验和感官评价的方法,探讨海红果果酱的生产工艺。研究表明,在海红果果肉浆中添加35%的白砂糖,制成原浆,然后浓缩,并在浓缩中加入0.2%的柠檬酸和0.2%的果胶,浓缩至固形物含量约为60%时即得成品。成品色泽红艳、口感细腻、酸甜可口。

The processing technology and formulation of the Malus micromalus Makino jam was studied in this paper using Malus micromalus Makino and sucrose as raw material. The results showed that the optimum producting process was adding 35% sucrose in the Malus micromalus Makino syrup, and then it was concentrated by adding 0.2% citric acid and 0.2% pectin in the same time. When the solid content was about 60%, the concentration finished. The product had red color and tasted sour in sweet.