桑椹杏酱的研制

Study on the technology of producing mulberry-apricot jam

为充分利用桑（ＭｏｒｕｓａｌｂａＬ）来源，采用常压浓缩工艺，对桑椹酱和不同配方的桑椹杏酱品质及其制成品的储存稳定性进行了试验研究。结果表明，桑椹杏酱的品质优于桑椹酱；桑椹杏酱的主料配方又以桑椹（Ｍｏｒｕｓｍｕｌｂｅｒｒｙ）占３０％、杏（Ｐ．ａｒｍｅｎｉａｃａ）占２０％的比例为好。用此配方和制酱工艺生产的产品在５℃和常温条件下储存１８０ｄ、３８℃条件下储存３０ｄ时，酱体品质无明显变化。

In order to make full use of mulberry (Morus alba Z]L.) resources,studies have been undertaken on the qualities of the mulberry jam and the different recipes of the mulberry_apricot jam made by the concentrated technology at atmospheric pressure,and finished the test of stability of selected product for storage.These studies have proved that the quality of mulberry_apricot jams is higher than that of mulberry jam and the best recipe for the mulberry_apricot jams is with 30 percent mulberry (Morus mulberry) and 20percent apricot X(P.armeniaca) .The products which are produced by the same recipe and technology can be stored for 180 d at 5 and normal atmospheric temperature,or for 30 d at 38,without obvious change in quality.