摘要
本实验以猕猴桃取汁后的果肉为原料研究猕猴无籽果酱的最佳制作工艺,探讨了琼脂添加量、柠檬酸加量、白砂糖加量和浓缩时间对产品质量的影响,并且确定了猕猴桃果酱的基本加工工艺。通过单因素实验和正交实验,得出成品的最佳参数为琼脂0.5%、柠檬酸0.3%、白砂糖30%、热浓缩时间120min,在此工艺参数下制出的猕猴桃果酱在色泽、香味、滋味、组织状态上都具有良好的表现性。
In this experiment, we take fresh kiwi-fruit which was squeezed juice as raw material for developing the jam, studying the processing technology, defining the process parameters such as viscosity, citric acid, sugar con-tent and concentration time which produce influence on product quality. In order to assure processes of kiwifruit jam, the experiment discussed through single factor levels, orthogonal test and sensory evaluation. The results showed that the most optimal content of the compound Jam were agar 0.5%, citric acid 0.3%, sugar 30% and con-centration time is 120 minutes which had a good effect on color, scent, relish and state.
出处
《食品与发酵科技》
CAS
2016年第5期79-83,共5页
Food and Fermentation Science & Technology
基金
四川省科技支撑计划(15ZC0451)
关键词
猕猴桃
果酱
工艺
kiwifruit
jam
process
