摘要
以树莓、山楂为主要原料,对树莓山楂复合低糖果酱的工艺进行研究,确定出复合低糖果酱的最佳配方。结果表明,在复合低糖果酱中,树莓酱与山楂酱配比为1∶1(V∶V),白砂糖添加量40%,柠檬酸添加量0.5%,羧甲基纤维素钠添加量0.4%,所制得树莓山楂复合低糖果酱果香浓郁、酸甜适口,组织状态细腻、流动性较好。
In this experiment,raspberry and hawthorn were used as main materials to study the technology of compound low-sugar Jam,and the optimum formula of compound low-sugar jam was determined.The results showed that the ratio of raspberry jam to hawthorn jam was 1∶1(V∶V),white sugar 40%,citric acid 0.5%,sodium carboxymethyl cellulose 0.4%.The compound low sugar jam of raspberry and hawthorn was rich in aroma,sweet and sour in taste,the organization condition was exquisite,the fluidity was good.
作者
刘艳怀
尹俊涛
雷勇
代绍娟
LIU Yanhuai;YIN Juntao;LEI Yong;DAI Shaojuan(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi,Xinjiang 832000,China)
出处
《农产品加工》
2020年第11期25-28,共4页
Farm Products Processing
关键词
树莓
山楂
复合果酱
最佳配方
研制
raspberry
hawthorn
compound jam
best formula
development