摘要
以红枣、红豆、花生、红糖为原料,酸味剂柠檬酸为辅料,研制出一款新型复合果酱。在单因素试验的基础上,通过正交试验和感官评价确定四红复合果酱的最佳生产配方。质量为200 g的成品中,红枣:红豆:花生质量比为2:2:1,红糖1 g、柠檬酸0.9 g、熬煮时间16 min。根据杀菌检测试验得到最适的热煮杀菌时间为10 min。以此工艺参数和配方,做出酸甜可口、色香味俱佳的果酱,该产品可溶性固形物的含量约为30%。
In this paper, red jujube, red bean, peanut and brown sugar were used as raw material to develop a new type of compound jam with citric acid for accessories. Based on single factor test, the best formula was determined through orthogonal test and sensory evaluation. Red jujube：red bean：peanut ratio of 2：2：1, adding 1 g of brown sugar and 0.9 g of citric acid in the content of 200 g product. Further, the boiling time was 16 minutes. The best sterilizing time was 10 minutes according to the sterilization test and sensory evaluation. It obtains sour and sweet delicious, the color and fragrance all good compound jam with 30% of soluble solids followed this process parameters and formula.
出处
《食品科技》
CAS
北大核心
2014年第2期117-121,共5页
Food Science and Technology
基金
福建省高校服务海西建设重点项目(A102)
硕士学位授予单位立项建设学科生物学项目
关键词
红枣
红豆
花生
红糖
复合果酱
red jujube
red bean
peanut
brown sugar
compound jam
