低糖红枣果酱加工工艺研究

【目的】研究低糖红枣果酱加工的最佳工艺，为红枣产业中的低糖红枣果酱加工提供依据。【方法】以糖心枣为原料，研究不同软化方式、时间对红枣感官及打浆效果的影响，并采用L₉（3⁴）正交试验对低糖红枣果酱的加工配方和熬制时间进行研究。【结果】采用蒸汽处理13 min对红枣具有很好的软化效果；红枣果酱最佳加工配方为红枣果浆400 g（软化枣果与自来水的质量比为1∶1）、白砂糖100 g、柠檬酸0.8 g，较佳熬制时间为18 min。【结论】得到了低糖红枣果酱加工的较佳工艺，且此工艺条件下生产的果酱组织状态、口感、香味、色泽、涂抹性俱佳，营养物质含量较高。

Research on the technology of low-sugar jujube jam

【Objective】The purpose of this paper was to get better technology of low-sugar jujube jam and provide the basis for its processing.【Method】With jujube as the raw material,effect of different soften ways and time on jujube’s sense and pulping was explored,and the L9(34)orthogonal test was done to explore formulation and boiled time of low-sugar jujube jam.【Result】The jujubes were softened enough when steamed for 13 minutes;the best formulation was jujube pulp 400 g,sugar 100 g,and citric acid 0.8 g,the optimal boiling time 18 minutes.【Conclusion】Better technology of low-sugar jujube jam was obtained,and jujube jam on this condition had nice structure,taste,flavor,color and spreadability and the nutrient content was satisfactory.