| 低糖雪莲果果酱的研制 |
| |
| 引用本文： | 黄慧福,李金桥,王本堂.低糖雪莲果果酱的研制[J].安徽农业科学,2011,39(15):9124-9126. |
| |
| 作者姓名： | 黄慧福 李金桥 王本堂 |
| |
| 作者单位： | 曲靖师范学院生物资源与环境科学学院; |
| |
| 基金项目： | 曲靖地方特色食品研究所资助项目 |
| |
| 摘 要： | 目的]研究低糖雪莲果果酱的最佳配方及生产条件。方法]以雪莲果为原料,通过单因素试验和正交试验对低糖雪莲果的配方、雪莲果原浆的护色、增稠剂的使用进行研究。结果]100℃条件下热烫1 min,并添加抗坏血酸、柠檬酸调整雪莲果原浆pH值为4.0,可以有效阻止绿变的发生;低糖雪莲果酱的最佳配方为：雪莲果原浆为主要组分,CaCl2 0.2%,蔗糖20%,浓缩时间30 min,pH 4.0,魔芋胶0.1%、低甲氧基果胶0.5%。结论]最佳试验条件下研制的雪莲果果酱可溶性固形物控制在40%以下,风味宜人,形态、口感良好。
|
| 关 键 词： | 雪莲果 褐变 低糖果酱 |
Preparation of Low Sugar Yacon Jam |
| |
| HUANG Hui-fu et al.Preparation of Low Sugar Yacon Jam[J].Journal of Anhui Agricultural Sciences,2011,39(15):9124-9126. |
| |
| Authors: | HUANG Hui-fu |
| |
| Institution: | HUANG Hui-fu et al(College of Biological Resources and Environment Science,Qujing Normal University,Qujing,Yunnan 655011) |
| |
| Abstract: | Objective]The research aimed to study the best formula and producing conditions of low sugar yacon jam.Method]The raw material formula,color-protecting method and thickener of low sugar yacon jam were studied through one-factor experiment and orthogonal test.Result]The results showed that browning of yacon juice was effectively prevented by boiling in water for 1 minute and then ascorbic acid was added to adjust pH of the yacon syrup within 4.0.The optimum formula of low sugar yacon jam: yacon as a main ... |
| |
| Keywords: | Yacon Brown stain Low sugar jam |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
