| 树莓山楂复合低糖果酱的研制 |
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| 引用本文： | 刘艳怀,尹俊涛,雷勇,代绍娟.树莓山楂复合低糖果酱的研制[J].农产品加工．学刊,2020(11):25-28. |
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| 作者姓名： | 刘艳怀 尹俊涛 雷勇 代绍娟 |
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| 作者单位： | 石河子开发区神内食品有限公司 |
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| 摘 要： | 以树莓、山楂为主要原料,对树莓山楂复合低糖果酱的工艺进行研究,确定出复合低糖果酱的最佳配方。结果表明,在复合低糖果酱中,树莓酱与山楂酱配比为1∶1(V∶V),白砂糖添加量40%,柠檬酸添加量0.5%,羧甲基纤维素钠添加量0.4%,所制得树莓山楂复合低糖果酱果香浓郁、酸甜适口,组织状态细腻、流动性较好。
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| 关 键 词： | 树莓 山楂 复合果酱 最佳配方 研制 |
Development of the Raspberry and Hawthorn Low Sugar Compound Jam |
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| LIU Yanhuai,YIN Juntao,LEI Yong,DAI Shaojuan.Development of the Raspberry and Hawthorn Low Sugar Compound Jam[J].Nongchanpin Jlagong.Xuekan,2020(11):25-28. |
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| Authors: | LIU Yanhuai YIN Juntao LEI Yong DAI Shaojuan |
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| Institution: | (Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi,Xinjiang 832000,China) |
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| Abstract: | In this experiment,raspberry and hawthorn were used as main materials to study the technology of compound low-sugar Jam,and the optimum formula of compound low-sugar jam was determined.The results showed that the ratio of raspberry jam to hawthorn jam was 1∶1(V∶V),white sugar 40%,citric acid 0.5%,sodium carboxymethyl cellulose 0.4%.The compound low sugar jam of raspberry and hawthorn was rich in aroma,sweet and sour in taste,the organization condition was exquisite,the fluidity was good. |
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| Keywords: | raspberry hawthorn compound jam best formula development |
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