低糖果酱的研究进展

Research Progress on Low Sugar Jam

对绿色健康生活方式的追求,促进了食品行业的快速发展,低糖含量食品应运而生。低糖果酱是一种含糖量低且营养丰富的水果制品,不仅凸显原果风味,色泽稳定,口感清爽、酸甜,而且适于各类人群。总结近年来低糖果酱的加工工艺,包括低糖果酱原料的选择,复合低糖果酱原料的配比,高温煮沸、高压蒸汽、射线辐照、巴氏杀菌、超声波杀菌、超高压杀菌等不同杀菌方式及增稠剂和甜味剂的使用情况等方面,为低糖果酱的深入研究提供基础。

The pursuit of a green and healthy lifestyle has promoted the rapid development of the food industry, and lowsugar foods have emerged. Low-sugar jam is a low-sugar and nutritious fruit product that not only highlights the original fruit flavor, but also has a stable color, a refreshing taste, sweet and sour taste, and is suitable for all types of people. The processing technology of low-sugar jam in recent years is summarized, including the selection of low-sugar jam raw materials, the ratio of compound low-sugar jam raw materials, high temperature boiling, high pressure steam, ray irradiation, pasteurization, ultrasonic sterilization, ultra-high pressure sterilization and other sterilization methods, the use of thickeners and sweeteners, to provide the basis for deep research on low-sugar jams in the future.