永春芦柑果酱生产工艺研究

Processing Technology of the Yongchun Tangerine Jam

选用永春芦柑为原材料,在单因素试验基础上,通过正交试验和感官评价确定芦柑果酱的生产工艺。该工艺制备的果酱香味适合,黏稠度适中,酸味和甜度适度,口感最佳。

This paper selects the the Yongchun tangerine as raw material, on the basis of single factor experiment, through the ortbogonal test and the sensory evaluation of the Yongchun tangerine Jam. The experiments prove this ratio under preparation for a jam fragrance, viscosity moderate, acidity and sweetness of measurable, taste is the best.