摘要
研究了黄皮果酱的最佳生产工艺和适宜配方。选取低糖黄皮果酱生产过程中的果酱糖汁比、柠檬酸浓度和浓缩时间三个因素的三个水平进行正交实验,制成的黄皮果酱可溶性固形物在40%左右,酱体良好,质地细腻,呈金黄色并有浓郁的黄皮香味,酸甜可口,营养丰富。
The optimum processing technology and suitable formula of wampee jam were studied in the paper.Three levels of the factors including the ratio of jam to sugar, citric acid concentration and condensation time were selected to study their effects on the processing technology of wampee jam production by the orthogonal experiment.The product had high quality with 40% soluble solid content, delicate texture, golden yellow color, dense wampee fragrance,delicious taste and rich nutrition.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第5期270-272,共3页
Science and Technology of Food Industry
关键词
黄皮
果酱
加工工艺
wampee
jam
processing technology
