山楂叶黄酮功能果酱的研制

The Development of Hawthorn Leaf Flavonoid Jam

目的:以山楂为主要原料,山楂叶黄酮、白砂糖、果胶等为辅料研制一款带有黄酮风味的山楂果酱。方法:研究山楂叶黄酮、白砂糖、果胶添加量对山楂叶黄酮果酱品质的影响,以单因素试验和正交试验确定山楂叶黄酮果酱的最佳配方。结果:山楂叶黄酮果酱的最佳配方为山楂叶黄酮添加量1.15%、白砂糖添加量45%、果胶添加量0.30%、木糖醇添加量0.20%、柠檬酸添加量0.16%。最佳配方下加工制成的山楂叶黄酮果酱口感细腻、组织状态良好、酸甜可口,涂抹性能良好。

Objective: In this experiment, taking hawthorn as the main raw material, adding hawthorn leaf flavonoid, white sugar, pectin and other accessories to produce a flavor of hawthorn leaf flavonoid jam. Methods: The addition of hawthorn leaf flavonoid, white sugar, pectin were studied about their influence on the quality of hawthorn leaf flavonoid jam. The optimum formula of hawthorn leaf flavonoid jam was determined by single factor experiment and orthogonal experiment. Results: The optimum formula of hawthorn leaf flavonoid jam should be: 1.15% hawthorn leaf flavonoid, 45% white sugar, 0.30% pectin, 0.20% xylitol, 0.16% citric acid. The hawthorn leaf flavonoid jam by the optimum formula had fine taste, good tissue state, sweet and sour taste, and good smear performance.