摘要
以银耳和红枣为主料,山楂作为酸味原料,研制一种复合果酱。在单因素试验的基础上,以感官评价为指标,通过正交试验确定果酱的最佳生产配方。质量为200 g的成品中,红枣:银耳质量比为5∶5(50 g∶50 g),山楂用量12 g,白砂糖11 g,熬煮时间为15 min。通过调配、熬煮、杀菌等工艺,制成色香味俱佳、酸甜适宜的复合型果酱。
Jujube, tremella, and haw were used as raw material to develop a new type of compound jam. Based on single factor test, the best formula was determined through orthogonal test with sensory evaluation as evalua-tion index. The best formula were jujube:tremella ratio of 5:5 (50 g:50 g), adding 11 g of sugar and 12 g of haw in the content of 200 g product. Boiling time was 15 minutes. Through the mixing, boiling and sterilization process, the jam obtains sour and sweet taste, looks bright and smells wonderful.
出处
《食品研究与开发》
CAS
北大核心
2017年第9期-,共5页
Food Research and Development
基金
吉林省教育厅"十二五"科学技术研究项目(2014439)
关键词
红枣
银耳
山楂
复合果酱
jujube
tremella
haw
compound jam
