菠萝蜜果腱果酱的研制

Jackfruit Jam

以菠萝蜜果腱为主要原料,研究菠萝蜜果腱果酱的生产工艺。通过对琼脂、柠檬酸、D-异抗坏血酸钠的添加量以及果浆的浓缩温度分别进行单因素试验,选定各因素的基本值后,进行了L9(34)的正交试验。通过正交试验,采用直观分析法确定了菠萝蜜果腱果酱的适宜生产工艺为:琼脂添加量0.6%、柠檬酸添加量0.5%、浓缩温度90℃、D-异抗坏血酸钠添加量0.4%。在此条件下制得的菠萝蜜果腱果酱可溶性固形物含量为65%,果酱呈金黄色,有浓郁的菠萝蜜香味,质地细腻、酸甜可口,酱体良好。

A jackfruit jam was produced using jackfruit fruit tendon as the raw material and the processing technologies were determined through an orthogonal experiment. Three levels of the four factors L9（34） including thickening agent agar dosage, citric acid dosage, D-Sodium isoascorbiate dosage, and concentrated temperature of the pulp. The results showed that the jackfruit jam with high quality could be obtained under the following conditions： thickening agent agar 0.6%, citric acid 0.5%, D-Sodium isoascorbiate dosage 0.4%, 90 ~C concentrated temperature of the pulp. In this condition, the product had delicate texture, golden yellow color, dense jackfruit fragrance, delicious taste and rich nutrition. The jackfruit jam had 65% of soluble solid.