摘要
介绍了胡柚皮的功能性营养成分和保健作用,探索了胡柚皮与胡萝卜复合低糖果酱加工工艺及其参数,采用单因素和正交试验确定了复合低糖果酱的最佳制备方法。结果表明:最佳配方为胡柚皮与胡萝卜质量比40∶60,蔗糖添加量30%,柠檬酸添加量0.6%,黄原胶添加量0.6%,β-环糊精添加量0.5%,此时果酱呈橙红色、均匀一致,有胡柚特有的香气和胡萝卜的甜香气,无苦味,酸甜适口,组织状态好,可溶性固形物含量达到35%,pH值为3.5。可见利用胡柚皮和胡萝卜生产复合低糖果酱是可行的。
The nutritional compositions and healthy function of grapefruit peel were introduced at first. Then, the processing technology and parameters for low sugar compound jam with carrot and grapefruit peel were explored, and the best preparation method for the low-sugar compound jam was determined by using single factor and orthogonal experiments. The results showed that the best formula is as follows： mass ratio of grapefruit peel to carrot is 40：60; adding amount of cane sugar, citric acid, xanthan gum and β-CD is 30%, 0.6%, 0.6% and 0.5%, respectively. The product with the best formula shows orange red and uniformity, it has natural carrot flavor and particular aromatic of grapefruit, and it tasty without bitter and has good texture. The content of soluble solid reached 35% with pH value 3.5. Therefore, it is feasible to produce low sugar compound jam with carrot and grapefruit peel.
出处
《湖南农业科学》
2012年第9期92-95,共4页
Hunan Agricultural Sciences
基金
国家星火计划(2010GA770012)
关键词
胡柚皮
胡萝卜
营养
果酱
加工
低糖
grapefruit peel
carrot
nutrition
fruit jam
processing
low sugar
