低糖高钙哈密瓜果酱的研制

Study on Low-sugar and High Calcium Honigmelone Jam

为确定低糖高钙哈密瓜果酱的最佳配方,选取鸡骨泥、哈密瓜浆、白砂糖、食盐4因素进行正交试验,通过果酱的感官评分标准来确定其最佳配比;通过添加不同增稠剂对果酱感官品质的影响以确定最佳增稠剂的种类及添加量。结果表明:低糖高钙哈密瓜果酱的最佳配比为骨泥20%、哈密瓜浆25%、蔗糖30%、食盐0.2%;最适增稠剂为海藻酸钠,添加量为1.0%。

To determine the best low-sugar and high calcium honigmelone jam recipe, to select bone cement, honigmelone,sugar, salt improver four factors, each factor level 3. Through the bread sensory score criteria for determining the optimum ratio; By adding a different set of additional thick with the senses to determine the best quality of the species grew thicker and volume adding. The results show that： best low-sugar and High calcium honigmelone jam ratio： bone cement 20%, 25% honigmelone, 30 % sugar and salt 0.2%.