玫瑰茄果酱的研制

The processing jam of Roselle

以玫瑰茄为原料,柠檬酸和果胶为辅料,研制玫瑰茄果酱。在单因素试验基础上,通过正交试验确定果酱最佳生产配方。结果表明:玫瑰茄花萼与水按质量比1∶1打成果浆400 g、白糖150 g和麦芽糖50 g、柠檬酸1.6 g、果胶0.8 g、浓缩时间18 min,所得产品具有很好的感官品质。

In this paper, roselle was used as raw material to develop roselle jam with citric acid and pectin for accessories. Based on single factor test, the best formula was determined through orthogonal test. The results indicated that roselle jam with high sensory quality was obtained through beating roselles in the presence of water at a mass ratio of 1：1 into pulp 400g followed by 18 min softening with the addition of 150g of white sugar and 50g maltose and 1.6g of citric acid and pectin 0.8g.