低糖番茄枸杞复合果酱的研制

Development of compound jam of tomato and wolfberry with low sugar

选取番茄和枸杞为原料,研制一种低糖番茄枸杞复合果酱配方,以感官评分为指标,通过单因素试验和正交优化。结果表明:低糖番茄枸杞复合果酱的最优配方为番茄与枸杞配比8∶2(w/w),蔗糖添加量20%,甜菊糖添加量0.0035%,柠檬酸添加量0.6%,海藻酸钠添加量0.04%。在此优化配方条件下果酱感官评分最高为85.2分,果酱色泽深红鲜亮,酸甜适口,口感细腻,风味浓郁,风味最优。

Using tomato and wolfberry as raw materials,to develop a low sugar tomato and Wolfberry compound jam formula,sensory score as the indicator,through single factor experiment and orthogonal optimization,the results show that the optimal formula is low sugar tomatoes wolfberry compound jam tomatoes and wolfberry ratio 8∶2(w/w),and lo a cane sugar 20%,stevia sugar 0.0035%,citric acid 0.6%and 0.04%sodium alginate.Under this optimized formula,the highest sensory score of jam is 85.2 points.The jam is dark red and bright in color,sweet and sour in taste,delicate in taste,rich in flavor and optimal in flavor.