摘要
以红枣和番茄为主要原料，通过单因素试验和L9（3^4）正交试验，研究红枣番茄复合低糖果酱的制备工艺。结果表明，制作复合果酱的最佳工艺及配方为：红枣浆与番茄浆配比为5：5，添加白砂糖14％、柠檬酸0．7％、成品番茄酱4％，复合稳定剂添加量为羧甲基纤维素钠0．15％＋海藻酸钠0．15％，杀菌温度100oE、杀菌时间10～15min。制得的复合果酱产品低糖、色泽鲜艳、香气和顺、酸甜可口、酱体均匀细腻，具有红枣和番茄特有的滋味。
With jujube and tomato as raw materials, through single factor experiment and L9（34） orthogonal test, the preparation process of low sugar compound jam of jujube and tomato was studied. The results showed that, the optimum process and formula of the compound jam were as follows： the ratio of jujube syrup and tomato syrup was 5：5, additions of white sugar, citric acid and tomato jam were 14%, 0.7% and 4% respectively, the addition of compound stabilizer was 0.15% carboxymethyl cellulose sodium ＋ 0.15% alginate sodium, the sterilizing temperature was 100 ℃, and sterilizing time was 10-15 minutes. The prepared compound jam had low-sugar properties, bright color, full-bodies flavor, good taste, good appearance and high stability, and the unique flavor of jujube and tomato.
出处
《保鲜与加工》
CAS
2013年第6期32-36,共5页
Storage and Process
关键词
红枣
番茄
复合果酱
工艺
jujube
tomato
compound jam
technique
