摘要
为研究低糖海棠果酱加工的最佳工艺,为海棠果的低糖果酱加工提供依据。以海棠果为原料,采用正交试验研究低糖海棠果酱中乳酸钙、柠檬酸和果胶最佳添加量。低糖海棠果酱最佳加工配方为海棠果1 000 g、白砂糖400 g、乳酸钙1.2 mg、柠檬酸0.2 mg、果胶0.3mg,在此工艺条件下生产的果酱色泽、口感、形态、滋味、涂抹性俱佳。
In order to get better technology of low-sugar Malus prunifolia jam and provide the basis for its processing,taking Malus prunifolia as the raw material,the orthogonal test was done to explore the best addition amount of calcium lactate,citric acid and pectin in low-sugar jam. Low-sugar Malus prunifolia jam processing recipe was malus 1 000 g,white sugar 400 g,calcium lactate 1.2 mg,citric acid 0.2 mg,pectin 0.3 mg.The best technology of low-sugar Malus prunifolia jam was obtained,and Malus prunifolia jam on the condition had nice structure,taste,flavor,colorand spreadability.
出处
《现代农业科技》
2015年第2期282-282,285,共2页
Modern Agricultural Science and Technology
关键词
海棠果
果酱
加工工艺
配方
Malus prunifolia
low-sugar jam
technology
formulation
