五味子皮渣山药复合低糖果酱的研制

The Development of the Fruit of Schisandre and Yam Low Sugar Compound Jam

以五味子皮渣、山药为主要原料,采用单因素试验及正交试验设计,筛选出复合果酱的最佳配方。结果表明,五味子浆液与山药浆液配比为1∶2,羧甲基纤维素钠(CMC-Na)质量分数0.8%,白砂糖质量分数30%,浓缩至可溶性固形物为40%时,复合果酱具有较高的稳定性,组织均匀细腻,酸甜适口,具有轻微的五味子特有香味和山药的天然风味。

In Schisandra and yam as the main raw materials,using the single factor experiment and orthogonal design,select the best formula of compound jam. Results show that when the pulp of schisandra:yam is 1∶2,0.8% CMC- Na,30% sugar and the sugar enriched to 40%, compound jam has high stability, uniform and fine texture, sweet and sour taste, with a slight peculiar schisandra smell and natural yam flavors.