西红花花酱的研制

Study on the Manufacturing Technology of Saffron Sauce

以西红花瓣为原料研制西红花花酱。在单因素试验基础上以蜂蜜与白砂糖质量比、柠檬酸添加量、琼脂与黄原胶质量比对西红花花酱进行正交试验。结果表明,最佳工艺参数为蜂蜜与白砂糖质量比15︰85(3︰17),柠檬酸添加量0.23 g,黄原胶与琼脂质量比0.9︰1,即蜂蜜15 g,白砂糖85 g,柠檬酸添加量0.23 g,琼脂1 g,黄原胶0.9 g。采用该方法所制成的产品色泽鲜丽,口感细腻,且甜度适宜。

To prepare saffron sauce with saffron petal as raw material,on the basis of single factor test,orthogonal test was carried out for saffron jam with the proportion of honey to white granulated sugar,the amount of citric acid and the proportion of agar and xanthan gum.The results showed that the optimum technological parameters were as follows:the mass ratio of honey to white granulated sugar 15︰85(3︰17),the amount of citric acid 0.23 g,and the mass ratio of agar to xanthan gum 0.9︰1,which means honey 15 g,white granulated sugar 85 g,citric acid 0.23 g,agar 1 g and xanthan gum 0.9 g.The product prepared by this method has fresh color,delicate taste and suitable sweetness.