菱角番茄酱的研制

目的]探讨菱角番茄酱的制作工艺。方法]采用单因素以及L9(43)正交试验设计探究影响菱角番茄酱成品质量的几个因素,即羧甲基纤维素钠添加量、柠檬酸添加量、白砂糖添加量以及菱角浆和番茄浆的复合比,优化其制作的最佳工艺参数。结果]试验表明,制作菱角番茄酱的最佳工艺参数为:羧甲基纤维素钠添加量1.9%、柠檬酸添加量0.8%,白砂糖添加量40%,菱角浆与番茄浆复合比为1∶1。结论]在试验得出的最佳工艺条件下加工制成的菱角番茄复合果酱风味独特,既有菱角酱应有的风味又混有番茄芳香,是一种低糖且营养丰富的保健食品。

Study on Jam of Water Chestnut and Tomato

Abstract Objoetive] To discuss the processing technique of water chestnut and tomato jam. Method] Single-factor and L9 （43） orthogonal test were used to study influencing factors for quality of water chestnut and tomato jam, including dosage of sodium carboxymethyl cellulose, citric acid, white sugar, and water chestnut juice ： tomato paste juice ratio, the processing parameters were optimized. Result] The optimum parame- ters are ： sodium carboxymethyl cellulose 1.9%, citric acid 0.8% and sugar 40%, the ratio of water chestnut juice and tomato juice 1： 1. Con- clusion] Under the above optimize conditions, the obtained water chestnut and tomato compound jam is a health food with unique flavor, low-sug- ar, and abundant nutrition.