发酵型蓝靛果复合果酱的研究

Research on fermented compound Lonicera edulis jam

研究了以发酵的蓝靛果与樱桃果实为原料加工发酵型蓝靛果复合果酱的工艺。在单因素试验的基础上,以蓝靛果与樱桃鲜果复合比、发酵时间、柠檬酸添加量为因素,进行了正交试验。研究结果表明:单因素试验确定蓝靛果与樱桃的鲜果复合比在0.4～1.0之间,果酱的风味较好,果汁发酵时间16h～24h,果酱的醇香味适宜,柠檬酸质量分数为0.3%～0.5%之间酸甜都较好;通过正交试验,确定了发酵型蓝靛果复合果酱加工的最佳方案为蓝靛果与樱桃鲜果复合比为0.4,发酵时间24h,柠檬酸质量分数为0.3%。

The processing technology of compound Lonicera edulisjam was studied using fermented fruit of wild Lonicera edulis and sweet cherry as raw materials. Based on single factor test, three factors including the juice ratio of Lonicera edulis to sweet cherry, fermentation time and adding amount of citric acid were tested by orthogonal experiment. The results showed that in single factor test, the compound jam had better flavor with the ratio ofLonicera edulis to sweet cherry from 0.4 to 1.0, suitable mellow taste with fermentation time from 16 to 24 h, and close taste of sweet and sour adding citric acid with mass fraction from 0.3 to 0.5%; furthermore, in orthogonal test, the optimum processing technology of fermented com-pound jam were determined as： ratio ofLonicera edulis to sweet cherry 0.4, fermentation time 24h and mass content of citric acid 0.3 %.