| 雪梨西瓜复合果酱的研制 |
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| 引用本文： | 李来泉,雷金英.雪梨西瓜复合果酱的研制[J].农产品加工．学刊,2021(2). |
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| 作者姓名： | 李来泉 雷金英 |
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| 作者单位： | 闽南师范大学生物科学与技术学院 |
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| 基金项目： | 福建省省级一流本科专业建设点项目(教高厅函[2019]46号)。 |
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| 摘 要： | 以雪梨和西瓜为原料,添加白砂糖、柠檬酸和黄原胶研制复合果酱。通过单因素试验和正交试验对雪梨西瓜复合果酱的配方进行优化。结果表明,在雪梨∶西瓜质量比为40∶60,白砂糖添加量为45%,柠檬酸添加量为0.20%,黄原胶添加量为0.40%条件下,制作的复合果酱感官品质最佳,符合GB/T 22474-2008相关要求。
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| 关 键 词： | 雪梨 西瓜 复合果酱 配方 |
Development of Compound Jam with Snow Pear and Watermelon |
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| LI Laiquan,LEI Jinying.Development of Compound Jam with Snow Pear and Watermelon[J].Nongchanpin Jlagong.Xuekan,2021(2). |
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| Authors: | LI Laiquan LEI Jinying |
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| Institution: | (College of Biological Science and Technology,Minnan Normal University,Zhangzhou,Fujian 363000,China) |
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| Abstract: | The compound jam made of snow pear and watermelon with sugar,citric acid and xanthan gum was studied.The formula of the compound jam was optimized by single factor test and orthogonal test.The results showed that when the mass ratio of snow pear∶watermelon was 40∶60,the amount of sugar was 45%,the amount of citric acid was 0.20%,the amount of xanthan gum was 0.40%,the sensory quality of the compound jam was the best.It comformed to GB/T 22474—2008. |
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| Keywords: | snow pear watermelon compound jam formula |
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