树莓山楂复合低糖果酱的研制

Development of the Raspberry and Hawthorn Low Sugar Compound Jam

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.