摘要
比较了常压浓缩和微波浓缩对猕猴桃(Actinidia chinensis)果酱制作时间、色泽、可滴定酸、抗坏血酸和总酚的影响,并对微波浓缩猕猴桃果酱的配方进行了优化。结果表明,与常压浓缩相比,采用700 W微波制作的猕猴桃果酱可缩短浓缩时间19 min,可保存更多的抗坏血酸(0.37 g/kg);对果酱的营养指标和感官评价分析得出,制作猕猴桃果酱的最优工艺为猕猴桃果浆300 g,白砂糖55%和果胶0.4%,微波功率700 W,浓缩时间11 min。
The effects of different methods（atmospheric and microwave concentration） on concentration time,color,titratable acid,ascorbic acid and polyphenol of kiwifruit（Actinidia chinensis） jams were compared, and the optimum condition of microwave concentrated kiwifruit jam were studied. Results showed that 700 W microwave production of kiwifruit jam can shorten the concentration time 19 min compared with the atmospheric concentration, and can save more ascorbic acid（0.37 g / kg）.Moreover,the best condition of kiwifruit jam could be obtained under the following conditions ： kiwifruit puree 300 g,sugar55%,0.4% pectin,700 W microwave power and concentration time 11 min.
出处
《湖北农业科学》
2016年第3期699-702,共4页
Hubei Agricultural Sciences
基金
郑州轻工业学院博士科研启动金项目(2013BSJJ003)
郑州轻工业学院第三批大学生科技创新项目(2014DC099)
