| 沙棘果酱加工工艺研究 |
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| 引用本文： | 陈锦屏,王银瑞. 沙棘果酱加工工艺研究[J]. 西北农林科技大学学报(自然科学版), 1990, 0(2): 28-32 |
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| 作者姓名： | 陈锦屏 王银瑞 |
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| 作者单位： | 西北农业大学食品科学系(陈锦屏)，西北农业大学食品科学系(王银瑞) |
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| 摘 要： | 经本课题组研究,生产沙棘果酱的最佳配料是胡萝卜。最佳配方是沙棘果汁25％,蔗糖55％,胡萝卜20％。制作中应控制pH值为3.0～3.29。经45min加热浓缩所生产的沙棘果酱,常温贮藏能保持较高质量。
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| 关 键 词： | 沙棘 水果加工 配方 最佳化 pH值/果酱 |
A Study on Seabuckthorn Jam Processing Technology |
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| Chen Jinping Wang Yinrui. A Study on Seabuckthorn Jam Processing Technology[J]. Journal of Northwest A&F University（Natural Science Edition）, 1990, 0(2): 28-32 |
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| Authors: | Chen Jinping Wang Yinrui |
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| Affiliation: | .Department of Food Science |
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| Abstract: | Studied by the research project group, the optimum charge mixture selected for producing seabuckthorn jam is carrot. The optimum formulation is as follows .seabuckthorn juice 25%, cane sugar 55% and carrot 20%. In processing,pH level should be kept from 3.0 to 3.29.Thus,the jam produced through heating and concentrating for 45minutes can be kept for long with good qualities under room temperature. |
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| Keywords: | Hippophac rhamnoides fruit processing formulations optimization pH value/jam |
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