低糖金雀花复合果酱的研制

Development of Low Sugar Compound Caragana sinica Jam

为确定金雀花果酱生产的工艺流程,获得生产营养丰富、风味独特、酸甜可口的新型鲜花低糖果酱最佳的配方和工艺参数,以金雀花、胡萝卜和红枣为主要原料,对影响金雀花低糖复合果酱品质的生产工艺参数、原料配方以及稳定剂的添加量等因素进行实验研究。结果表明:混合果酱的主料最佳配方组合为金雀花浆40%、胡萝卜泥40%、红枣泥15%;添加0.6%LMP和0.2%卡拉胶时效果最好;蔗糖用量对产品质量的影响最大,其次是Ca Cl_2的用量。浓缩时间和p H对产品质量影响相对较小,低糖金雀花果酱的最佳CaCl_2添加量为0.2%,蔗糖添加量为30%,浓缩时间30 min,pH3.5。以金雀花浆、胡萝卜泥和红枣泥为主要原料的低糖金雀花酱的成功研制,为金雀花的开发利用提供了新的途径。

In order to the formulate processing technology for nutritious and unique flavored low sugarcompound jam with Caragana sinica, carrot and jujube, and obtain optimal proportion and parameters, theauthors conducted experiments to study the quality influencing factors as technological parameters, proportionof ingredients and thickener addition. The results were as follows：（1） the optimal proportion of the mainingredients were Caragana sinica pulp 40%, pureed carrot 40%, pureed jujube 15%;（2） 0.6% LMP and 0.2%carrageenan were the optimal choice for addition;（3） the best amount of sugar was 30%, the best CaCl2 addition was 0.2%, the concentration duration of 30 minutes and p H value of 3.5 were recommended.Successful development of the low sugar compound jam with Caragana sinica, carrot and jujube could providea new way for the utilization of Caragana sinica.