火龙果——南瓜复合果酱的研制

The Development of Mixing Jam of Pitaya and Pumpkin

以火龙果和南瓜为原料通过调节酸度、甜度及添加增稠剂制备出低糖火龙果-南瓜复合果酱。试验结果表明复合果酱的最适配方为火龙果浆:南瓜浆=3:1,pH=3,甜味剂0.2%,β-环糊精0.6%,增稠剂采用结冷胶0.03%、黄原胶0.2%、低甲氧基果胶0.3%的混合凝胶,凝固剂为0.08%碳酸钙。

Taked pitaya and pumpkin as material produced a pitaya-pumpkin mixing jam through adjusting acidity,sugariness and thickening agent.The concentration of the experiment showed that the best compounding of pitaya-pumpkin mixing jam was pitaya confiture：pumpkin confiture=3：1,pH=3,sweetening agent 0.2 %,βCD 0.6 % and thickening agent was mixing gel maked up of gellen gel 0.03 %,xanthan gum 0.2 %,LMP 0.3 % and solidifying agent was CaCO3 0.08 %.