摘要
以红枣、花生为主要原料,进行低糖复合果酱的研制。以花生香气和脱红衣难度为指标,通过预试验确定了花生最佳烘烤温度和时间分别为140℃和35 min。通过单因素试验、正交试验及感官评分确定复合果酱的最佳配方为:m(红枣浆)︰m(花生浆)=6︰4,白沙糖添加量为22%,甜菊糖添加量为2.00%,柠檬酸用量为0.40%,黄原胶用量为0.50%。此条件下制得的果酱细腻均匀,酸甜适口,呈浅黄褐色并有浓郁枣香味和花生香味。
A low sugar compound jam was processed by using jujube and peanut as the raw materials. The best baking temperature and time of peanut were determined 140 ℃ and 35 min respectively, through the preliminary experiments, which base on peanut aroma and difficulty of peanut skin peeling. The optimal formula for the compound jam was confirmed by single factor experiment, orthogonal experiment and sensory evaluation： mass ratio of peanut paste and jujube paste were 6︰4, sucrose was 22%, stevia sugar was 2.00%, citric acid was 0.40%, corn sugar gum was 0.50%. In this condition, the product had delicate texture, taste sweet and sour, fawn color with strong jujube fragrance and peanut fragrance.
出处
《食品工业》
北大核心
2014年第12期143-147,共5页
The Food Industry
基金
塔里木大学校长基金(TDZKSS201202)
兵团青年科技创新资金专项(2013CB018)
关键词
红枣
花生
低糖果酱
配方
jujube
peanut
low sugar jam
formulation
