摘要
以紫薯为主要原料,添加低甲氧基果胶(low methoxyl pectin,LMP)等辅料,制备低糖紫薯酱,以产品的感官评价为标准,并结合色差和黏度值,确定制备低糖紫薯酱的最佳工艺参数。结果表明:制备低糖紫薯酱的理想参数为:以紫薯原浆液重量为基准,添加白砂糖18%,柠檬酸0.06%,氯化钙0.14%,低甲氧基果胶0.18%,在此参数下做出的紫薯酱可溶性固形物为36.5%,含糖量远远低于普通果酱的含糖量,颜色接近紫薯本色,口感纯正,紫薯酱凝胶效果理想。
Purple sweet potato was used as raw material to make the low-sugar jam by adding low methoxyl pectin （LMP）. Take the sensory score, color and viscosity values as indicators to determine the optimum parameters of making low-sugar jam. The results showed that the ideal parameters to produce low-sugar purple sweet potato jam were as follows; Based on the weight of original purple sweet potato slurry, the proportion of sugar, citric acid, CaCl2 and LMP was 18%, 0.06%, 0.14% and 0.18%, respectively. The soluble solids in low-sugar purple sweet potato jam were 36.5%, which was much lower than that of in ordinary jam. The products had the natural color of purple sweet potatoes, pure taste and satisfactory gel forming.
出处
《食品工业》
CAS
北大核心
2013年第3期8-12,共5页
The Food Industry
基金
四川省统筹城乡发展科技行动重大科技计划(项目编号:2009NZ0077)
西华大学食品生物技术省级重点实验室开放基金(szjj2011-035)
西华大学西华杯2012-85
西华大学人才基金R0910507
关键词
紫薯
凝胶
低糖果酱
purple sweet potato
gel
low-sugar jam
