摘要
选用枇杷和雪梨为主要原料,通过正交试验探讨了雪梨枇杷低糖果酱加工工艺流程和工艺参数。试验结果表明,以枇杷果浆25%、雪梨果粒25%、可溶性固形物40%、海藻酸纳0.8%和羧甲基纤维素钠0.5%,可生产出风味独特、酱体均匀细腻、流散性适宜并具有良好咀嚼感的复合果酱。
By the orthogonal test, the optimal process technology and parameter of low sugar compound jam using loquat fruit and pear was discussed. The results showed that the most optimum contents of the loquat slurry, granular pear, soluble solids content, sodium alginate, sodium carboxymethylcellulose, citric acid were 25%, 25%, 40%, 0.8% and 0.5%, respectively, and the jam which under this function could offer bright color, distinctive flavor, good appearance, high stability and good chewing taste.
出处
《现代食品科技》
EI
CAS
2011年第6期695-697,726,共4页
Modern Food Science and Technology
关键词
枇杷
雪梨
果粒
低糖果酱
loquat fruits
pear
granular fruits
low sugar jam