摘要
以开发全柳橙果酱为目的,对其生产工艺、技术操作要点及影响柳橙果酱质量的因素进行探讨。单因素试验结果表明蔗糖、酸味剂和增稠剂对果酱的质量均有影响。采用正交试验确定了全柳橙果酱的最佳配方为蔗糖:柳橙0.8、柠檬酸0.4%、黄原胶0.05%、羧甲基纤维素钠0.15%。
In order to develop orange jam with whole nutrients and high quality, the technological process, key points for operation, and affecting factors for quality control during the development of orange jam were investigated. Results indicated that sucrose, sour agents and thickening agents revealed significant effects on quality of orange jam. Therefore, orthogonal array design was applied to explore the optimal formula for orange jam production, which consisted of a ratio of 0.8：1 between sucrose and orange, 0.4% sodium citrate, 0.05% xanthan gum and 0.15% CMC-Na.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第20期475-477,共3页
Food Science
关键词
柳橙
果酱
酸味剂
增稠剂
orange
jam
sour agent
thickening agent
