摘要
为了优化猕猴桃果酱配方,本文针对白砂糖糖液浓度、柠檬酸浓度、复合增稠剂的比例和浓度进行控制,通过正交试验得出最佳配方:糖液浓度为40%,柠檬酸浓度为0.25%,复合增稠剂(黄原胶∶CMC=4∶1)为0.9%,制成的猕猴桃果酱口感细腻,酸甜可口,风味独特。
The experiment studied on the kiwifruit jam processing technology,aimed at sugar liquid concentration,citric acid concentration,the proportion and concentration of compound thickner.The result showed that the best recipe was that sugar liquid concentration was 40%,citric acid concentration was 0.25%,compound thickner(xamthan gum∶CMC=4∶1)was 0.9%.By this way,the kiwifruit jam was the best quality.
作者
张臻
豆康宁
康锦锦
Zhang Zhen;Dou Kangning;Kang Jinjin(Food Nutrition Departement of Luohe Medical College,Luohe 462002,China;Henan Engineering Research Center of Leisure Food,Luohe 462002,China;Luohe Engineering Research Center of Food Nutrition and Safety,Luohe 462002,China)
出处
《现代食品》
2019年第18期115-118,共4页
Modern Food
基金
2017年河南省省卫计委项目研究成果(编号:LBJZ201608)
