壶瓶裂枣制作枣酱的工艺优化研究

Study on Optimization of Production Technology of Jujube Sauce by Pot Cracking Jujube

本文以微波处理后的壶瓶裂枣为原材料,加工制作成枣酱,通过正交优化试验,通过成品的感官评定,确定枣酱的最佳工艺条件。通过单因素及正交优化,得出结论:枣酱成品的最佳工艺为白砂糖160g、柠檬酸0.7g、浓缩时间18min,在此条件下,获得的枣酱品质最好,感官评分最高。

After microwave processing the chapped jujube as raw materials,processed into jujube sauce through the orthogonal experiments,the sensory evaluation will finished for finished product. Conclusion as in the case of a 400 g jujube meat 160 g sugar,citric acid is 0.7 g,Enrichment of time is 18 min produce product as the best sensory. The product’s Color and luster is uniform,Sweet and sour moderate,soft texture,aroma rich,exquisite and organization status,with good sex of gel products.