摘要
玫瑰果中含有大量对人体有益的营养成分,且果胶含量较高,适合制作果酱。本试验研究了低糖玫瑰果果酱的制作工艺和配方。结果表明,在玫瑰果果浆中添加20%白砂糖、0.1%柠檬酸、0.03%氯化钙和0.1%琼脂+0.1%果胶复合稳定剂,浓缩时间20 min,制成的玫瑰果果酱产品可溶性固形物含量为26%,组织状态均匀,口感细腻滑润,色泽鲜红,具有淡淡的玫瑰果香味。
Rose hip contained a lot of nutrients which was beneficial to human body, the pectin content was high, and it was suitable for making jam. This paper studied the processing technology and formula of low sugar rose hip jam. The results showed that, adding 20% sugar, 0.1% citric acid, 0.03% calcium chloride, and compound stabilizers with 0.1% pectin ＋ 0.1% agar into the rose hip syrup, with the concentration time of 20 min, the prepared rose hip jam had 26% of the soluble solids content, uniform organization status, exquisite and smooth taste, bright red color, and light rose fruit flavors.
出处
《保鲜与加工》
CAS
2014年第2期57-59,共3页
Storage and Process
关键词
低糖
玫瑰果果酱
加工
工艺
low sugar
rose hip jam
process
technology
