低甲氧基果胶制备草莓低糖果酱的研究

采用单因素和正交试验设计,以草莓低糖果酱的感官评分为评价指标,并结合质构仪进行凝胶强度的辅助评价,研究低甲氧基果胶制备草莓低糖果酱的最佳工艺条件。结果表明,草莓低糖果酱制备最佳工艺条件为:以草莓原料为基准,低甲氧基果胶用量为0.3%,CaCl2用量为1.6mg/g,加糖量为20%。

Preparation of Low-sugar Strawberry Jam by Low Methoxyl Pectin

Objectives:The optimum conditions of preparation of low-sugar strawberry jam were studied and obtained by low methoxyl pectin. Methods:the optimum conditions of low-sugar strawberry jam were established by using single-factor and orthogonal tests,the sensory score and gel strength were used as the indexes for product. Results:the optimum techniques for low sugar strawberry jams were as follows:low-methoxy pectin accounted for 0.3% of the strawberry by adding 20% of sugar and 1.6 mg/g of CaCl2.