山楂百香果复合果酱的研制

Preparation of Hawthorn and Passion Fruit Compound Jam

以山楂为主料、百香果为辅料,研制一种无防腐添加剂的复合果酱配方。通过单因素试验、正交试验和感官评定确定山楂百香果复合果酱的最佳配方,即在山楂果浆和百香果汁的质量比为4∶1,浓缩时间为4.5 min,白砂糖添加量为25%时,得到山楂百香果复合果酱成品的感官品质最佳。通过对果酱产品的质量指标进行测定,得到成品山楂百香果复合果酱色泽鲜亮、果香协调(同时具有山楂和百香果特有的香气)、酸甜适口、酱体均匀。测得可溶性固形物含量为45.63%,细菌菌落总数≤1 CFU/g。

A compound jam formula without preservative is prepared with hawthorn as the main material and passion fruit as the auxiliary material.The optimal formula of hawthorn and passion fruit compound jam is determined through single factor test,orthogonal test and sensory evaluation,that is when the mass ratio of hawthorn fruit pulp and passion fruit juice is 4∶1,the concentration time is 4.5 min,the additive amount of white sugar is 25%,the sensory quality of hawthorn and passion fruit compound jam is the best.Through the determination of the quality indexes of jam products,the finished compound jam product of hawthorn and passion fruit is bright in color,harmonious in fruit flavor(with unique aroma of hawthorn and passion fruit),sweet and sour in taste,and even in sauce body.The soluble solid content is 45.63%,and the total number of bacterial colonies is≤1 CFU/g.