摘要
为开发我省功能“绿色食品” ,采用猕猴桃、草莓、苹果三种原料制作低糖果酱 ,克服了单一原料在色、香、味及营养素等方面的不足 ,利用酸处理技术将猕猴桃、苹果中果胶转化为低甲氧基果胶 ,使其在低糖条件下仍能较好的胶凝 ;通过正交试验 ,求得原料含量为猕猴桃 2 5 % ,草莓2 5 % ,苹果 2 0 %的最佳原料配比 ,产品可溶性固形物含量 40 %效果最佳 ,并较为合理地确定其加工工艺。
Low sugar compound jam was made from yangtao, starwberry and apple. The method can overcome insufficient in single material and improve its quality, such as color, scent flavor and nutrition. After yangtao and apple were dealed with acid, its fruit gel can be transformed into low methoxy fruit gel. By result of orthogonal experiment, the optimun material composition is 25 percent yangtao,25 percent starwberry;20 percent apple and the solubility solid quantity reachs to 40 percent.
出处
《山地农业生物学报》
1999年第5期329-332,共4页
Journal of Mountain Agriculture and Biology
关键词
猕猴桃
草莓
苹果
低糖复合果酱
加工工艺
Actinidia chinensis Fragaria ananassa Malus pumila low suger compound jam manufacture craft
