低糖菠萝胡萝卜复合果酱工艺研究

Study on the Technology of Low Sugar Pineapple Carrot Compound Jam

以新鲜菠萝、胡萝卜为原料,通过菠萝胡萝卜原料配比、白砂糖质量分数、柠檬酸质量分数、复合增稠剂质量分数的单因素试验确定各项指标的最佳水平。结果表明:这种低糖果酱的最佳配方为菠萝、胡萝卜质量比=2:1、白砂糖质量分数24%、柠檬酸质量分数0.3%、复合增稠剂质量分数0.75%。此果酱具有较高的稳定性,酸甜适口,有光泽,具有菠萝和胡萝卜果酱应有的滋味与风味。

Using fresh pineapple and carrot as raw materials, the optimal level of each index was determined by single factor test of raw material ratio of pineapple and carrot, mass fraction of granulated sugar, mass fraction of citric acid and mass fraction of compound thickener. The results showed that the best formula of the low-sugar jam was pineapple:carrot mass ratio =2:1, granulated sugar mass fraction 24%, citric acid mass fraction 0.3% and compound thickener mass fraction 0.75%. This jam has high stability, sweet and sour taste, luster, with pineapple and carrot jam due to the taste and flavor.