苹果山楂胡萝卜复合果酱的研制

Development of Apple Hawthorn and Carrot Compound Jam

以新鲜的苹果、山楂、胡萝卜为原材料,采用单因素试验和正交试验,再以复合果酱的感官评分作为基准,研究苹果、山楂、胡萝卜复合果酱的最佳原料配比、熬制时间、添加剂添加量、白砂糖添加量。结果表明,最优工艺参数为苹果、山楂、胡萝卜配比5∶2∶3,白砂糖添加量10%,柠檬酸添加量0.3%,低甲氧基果胶添加量0.65%,氯化钙添加量0.2%,浓缩时间30 min;用此参数制作的果酱味道酸甜可口、酱体晶莹剔透、风味纯正。

In this study,fresh apple,hawthorn and carrot were used as raw materials,single factor experiment and orthogonal experiment were used,and the sensory score of compound jam was used as the benchmark to explore the best raw material ratio,boiling time,additive ratio and sugar ratio of apple,hawthorn and carrot compound jam.The final results showed that the optimum technological parameters of the compound jam were as follows:apple,hawthorn and carrot 5∶2∶3,sugar 10%,citric acid 0.3%,low methoxyl pectin 0.65%,calcium chloride 0.2%,concentration time 30 min.The jam made with this parameter tastes sweet and sour,with crystal clear body and pure flavor.