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低糖沙枣山楂复合果酱的研制 被引量:4

Development of Low Sugar Compound Jam with Hawthorn and Elaegnus Angustifolia
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摘要 用山楂鲜果与干制沙枣为原料,研制一种低糖复合果酱。通过单因素试验对山楂沙枣复配比、白砂糖、柠檬酸添加量及对单一增稠剂的种类和添加量进行筛选。根据感官评分,采用正交试验方法,优化低糖山楂沙枣复合果酱的配方。结果表明,低糖沙枣-山楂复合果酱的配方为山楂浆与沙枣浆为7∶3,白砂糖用量为25%,柠檬酸的用量为0.3%、黄原胶的用量为0.4%时,得到色泽、香气、口感、质地良好的复合果酱产品。营养成分与卫生指标符合国家标准要求。测得的果酱可溶性固形物含量36%、pH3.12、总糖度37%。 A low-sugar compound jam was prepared with fresh hawthorn and dried elaegnus angustifolia as the raw materials.By single-factor experiment,the compound ratio of hawthorn and elaegnus angustifolia,the amount of sugar added and amount of citric acid added as well as type and amount of single thickening agent added and the amount ofthickening agent were screened.According to the sensory evaluation score and by using the orthogonal experiments,the optimum formula of low-sugar hawthorn and elaegnus angustifolia compound jam was optimized.When the compound ratio of hawthorn and elaegnus angustifolia is 7∶3,and the amount of sugar,citric acid and compound thickening agent added is 25%,0.3%,04%,the compound jam product with good color,aroma,taste and texture was obtained.The nutrional composition and hygienic index comply with the requirements of the national standard.The low sugar jam solids content is 36%,total sugar content 37%and pH test measure is 3.12.
作者 李青 Li Qing(Gansu Polytechnic College of Animal Husbandry&Engineering,Wuwei 733000,China)
出处 《现代食品》 2020年第12期76-79,共4页 Modern Food
关键词 山楂 沙枣 低糖果酱 Hawthorn Elaegnus angustifolia Low-sugar jam
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