玫瑰花山楂复合果酱加工工艺

Processing Technology of Compound Jam of Rose Flower and Hawthorn

针对当前果酱品种单一、营养成分匮乏的问题,以原料比、加糖量、加水量、黄原胶添加量为单因素,进行玫瑰花山楂复合果酱加工的单因素试验和正交试验,以获得复合果酱的最佳工艺配方。结果表明:山楂浆玫瑰花的质量比为80:20,白砂糖的质量分数为55%,水的质量分数为40%,黄原胶的质量分数为0.4%时,玫瑰花山楂复合果酱色泽鲜亮,口感细腻,酸甜可口,黏稠度较好,易于涂抹。复合果酱成品的理化指标和微生物指标均符合国家标准,为复合果酱的制作与生产提供新思路。

In view of single variety and lack of nutrients in jam products,the single factor experiments and orthogonal test were carried out to obtain the optimum formulation of rose Hawthorn compound jam by taking raw material ratio,sugar content,water content and xanthan gum content as single factors.The results showed when the mass ratio of hawthorn pulp and rose was 80:20,with the mass fraction of white granulation sugar being 55%,the mass fraction of water being 40%,and the mass fraction of xanthan gum being 0.4%,the combination jam of rose and hawthorn was bright in color,delicate in taste,sweet and sour and delicious,with good viscosity and easy to smear.The physicochemical and microbiological indexes of the compound jam products were in line with the national standard,which provided a new idea for the production of compound jam.