摘要
沙棘枣酱是根据沙棘和鲜枣中富含 Vc、沙棘中所含的苹果酸和洒石酸可保护鲜枣中的 Vc免遭损失这一特点制作的纯天然高营养食品。试验表明:鲜枣50%,沙棘原汁10%,蔗糖40%为最佳配方;在制作过程中控制 PH 为3.1～3.2,经过15～20分钟加热浓缩至可溶性固形物含量达50%左右,其产品不但色泽风味俱佳,酱体状态良好,而且沙棘中的酸最大限度地保护了枣中的Vc,使 Vc 损失减少;按此配方和浓缩方法制得沙棘枣酱在无任何防腐剂的条件下利用低温、常温和高温都能较好地保存,其中低温下保存效果更好。
Based on the charactristics of acids containing in the seabuckthorn which prevent the ve in fresh Chinese jujuhe from oxidized,the blending jam of scabuckthorn and chinese jujube,a kind of high quality nourishing food be made.Our experiment shows that the best percentage of each ing-redient in the jam is:50% of fresh Chinese Jujube,10% of raw juice of Seabuckthorn and 40% of sugar.In processing the jam,PH value should be kept be- tween 3.1-3.2.The corn-position of the ingredients is concentrated by heating for 15-20 minutes,until the soluble solid reaches 50%.Not only is the product delicious,colorful and in good solid state,but also the Vc in the blending jam is most possibly prote-cted by the acid in scabuckthorn.processed this way,the product can be kept in different temperatures of low,conventional and high,but the low temperature being the best.
关键词
沙棘
枣
酱
加工
Blending jam of seabuckthorn and Chinese Jujube
vitamin c
concentration
solid state jam
