摘要
试验研究了蓝莓玫瑰花复合保健果酱的工艺和配方。通过单因素试验、正交试验、感官评定试验,结果表明:低糖型蓝莓玫瑰花复合保健果酱的最佳配方为蓝莓浆30%,玫瑰花7.5%,低聚糖10%,魔芋粉4%,所得酱体呈绛紫色,有光泽,均匀一致,具有典型的蓝莓风味和玫瑰花特有的香气和口感,甜酸适口,组织状态良好,涂抹性能良好,该产品质量符合国家标准,是一款新型的具有营养保健功能的特色复合果酱,糖尿病人亦可适当食用。
The experiment explores the technology and formula of compound healthcare jam of blueberry-rose. The results of single factor experiment, orthogonal experiment and sensory experiment show that the proportion of the optimum formula of low-sugar blueberry-rose compound healthcare jam should be： 30% blueberry pulp; 7.5% rose; 10% oligosaccharide; 4% Konica powder. The jam is a lustrous and well-balanced purple with the typical taste of blueberry flavor and the characteristic of rose aroma. The jam tastes sweet and sour, with a well-balanced nutrition ingredient and easy smear performance. The product quality is in line with national standards. It is a new type of compound jam which combined the function of nutrition and healtheare, which can be appropriately applied to diabetes.
出处
《食品工业》
北大核心
2017年第7期134-137,共4页
The Food Industry
基金
丽江师范高等专科学校教学质量工程特色专业建设项目(生物教育)
关键词
蓝莓
玫瑰花
低糖
复合保健果酱
研制
blueberry
rose
low-sugar
compound healthcare jam
development
