水果复合果酱比较研究

Study on compound fruit jam

选用11种不同果品作为果料,进行了果料原始糖、酸、硬度的测定,研制了单一果酱4组、两料复合果酱4组、3料复合果酱4组,认为利用果料的原始甜、酸、香确定果酱口味,更适合现代人精食的口感和需求,是今后果酱发展的方向,为果品保鲜、加工、贮藏带来显赫的效益。

11 different kinds of fruit were selected as raw material for a test of their sugar, acids and hardness. 4 jams of one single, two and three kinds of fruit were made respectively from the selected fruits. It was concluded that the taste of jam made from the original sugar, acid and aroma of the fruits met the tastes and needs of people in the modern time better and represented the orientation of jam making, which would help fruit insurance, processing and storage bring great benefits.