摘要
果酱作为一种历史悠久的传统食品,凭借其独特的风味和多样的食用方式,在全球食品市场中占据重要地位。随着大健康产业的蓬勃发展和消费者对功能性食品需求的不断提升,果酱产业正面临转型升级的关键时期。近年来,消费者对低糖、低热量、高纤维及富含抗氧化物质的功能性果酱需求显著增长,这促使果酱加工技术不断创新与优化。本文系统综述了果酱加工过程中的关键技术要素,包括原材料选择、甜味剂优化、增稠剂应用以及杀菌工艺创新等方面。这些技术的综合应用不仅提升了果酱的功能性和安全性,也为产业可持续发展提供了理论依据和技术参考,推动果酱从传统佐餐食品向高端健康食品转型。
As a traditional food with a long history,jam occupies an important position in the global food market with its unique flavor and diverse eating methods.With the vigorous development of the health industry and the increasing demand of consumers for functional food,the jam industry is facing a critical period of transformation and upgrading.In recent years,consumers’demand for functional jam with low sugar,low calorie,high fiber and rich antioxidant substances has increased significantly,which promotes the continuous innovation and optimization of jam processing technology.This paper systematically reviewed the key technical elements in the process of jam processing,including raw material selection,sweetener optimization,thickener application and sterilization process innovation.The comprehensive application of these technologies not only improved the functionality and safety of jam,but also provided a theoretical basis and technical reference for the sustainable development of the industry,and promoted the transformation of jam from traditional food to high-end healthy food.
作者
李柏阳
韩舒晨
李国巍
董艳
杨庆丽
张正海
吕文庆
魏连会
刘雨雯
董芷嘉
姬妍茹
LI Bai-Yang;HAN Shu-Chen;LI Guo-Wei;DONG Yan;YANG Qing-Li;ZHANG Zheng-Hai;LV Wen-Qing;WEI Lian-Hui;LIU Yu-Wen;DONG Zhi-Jia;JI Yan-Ru(Daqing Branch of Heilongjiang Academy of Sciences,Daqing 163000,China)
出处
《食品安全质量检测学报》
2026年第2期96-107,共12页
Journal of Food Safety and Quality
基金
黑龙江省省属科研院所科研业务费项目(CZBZ202409002)
黑龙江省科学院科技成果转化专项(CGZH2025DQ01)
大庆市指导性科技计划项目(zd-2025-075)。
关键词
果酱
原材料
甜味剂
增稠剂
杀菌工艺
jam
raw materials
sweeteners
thickeners
sterilization process
