蓝莓果酱加工工艺技术研究

Researchon Processing Technology of Blueberry Jam

以新鲜蓝莓为原料,辅以白砂糖、柠檬酸,在不添加防腐剂、色素的情况下,通过单因素试验、正交优化试验及其感官评价,研究料液比、糖浆添加次数等对蓝莓果酱品质的影响,从而确定出低糖蓝莓果酱的最佳加工工艺技术。结果表明:采用40%的原果浆40g,40%的糖浆10mL,0.10g的柠檬酸得到的果酱品质最好。产品固形物含量37%,总酸(柠檬酸计)1.58%,无返砂、析水、霉变现象,成品含果肉丰富、酸甜适口、色泽鲜亮自然、风味独特、涂抹性佳、稳定性好,具有较好的营养保健功能。

In order to determine the optimum processing technology of low sugar blueberry jam, the effect of feed liquid ratio and syrup addition on blueberry jam was studied through single factor experiments and orthogonal experiments and sensory evaluation,without the addition of preservative and pigment,with fresh blueberries as raw material,supplemented by white granulated sugar and citric acid. The result showed that the quality of jam was the best obtained by 40% original fruit juice 40 g,40% syrup 10 mL and 0.10 g citric acid. Product solids content of finished product was 37% ,total acid （citric acid） of finished product was 1.58%. The product did not return sand,water separation,mildew phenomenon. Finished product was rich in pulp,which had bright and natural color,sweet and sour taste, unique flavor,good daub and pretty stability,with good nutrition and health care function.