苹果-草莓-胡萝卜复合低糖果酱加工的工艺研究

Study on the Processing Technology of Apple-carrot-strawberry Composite Low-sugar Jam

研究用苹果、草莓、胡萝卜为主要原料,对低糖苹果、草莓、胡萝卜的复合果酱配方,苹果、草莓、胡萝卜复合原浆的护色,苹果、草莓、胡萝卜复合料比、增稠剂的使用进行了研究。结果表明:100℃条件下热烫1 min,并添加抗坏血酸0.3%、柠檬酸0.3%,调整水果原浆pH为4.0,可以有效的阻止褐变的发生;低糖苹果、草莓、胡萝卜复合果酱最佳料比配方为:m(苹果)∶m(草莓)∶m(胡萝卜)=0.5∶1∶1.5,且复合原浆m(复合原浆)∶m(水)=3∶1;CaCl20.2%;蔗糖用量6%;pH4;LMP0.3%,魔芋胶0.2%。得到一种营养丰富、风味独特、可溶性固形物含量约45%的新型果酱。

With the apple, strawberry, carrot as main raw materials, the low sugar apple, strawberry, carrot jam recipe, apple, strawberry, carrot compound juice color, apple, strawberry, carrot compound material ratio, thickening agent were studied. The results show that： 100℃, 1 min, 0.3% ascorbic acid, citric acid 0.3%, fruit juice pH 4, could effectively prevented the browning; the best mixture ratio formula of low sugar compound jam was that apple： strawberry： carrot （0.5 ： 1 ： 1.5） （composite slurry ： water = 3 ： 1）; sugar 6%,CAC12 0.2%, pH 4; LMP 0.3%; konjac gum 0.2%. That was a nutrient-rich, unique flavor, soluble solids content of approximately 45% new jam.