枇杷的营养保健与川贝枇杷低糖果酱的研制  

Nutritional Health Function of Loquat and Research of Chuanbei Low Sugar Loquat Jam

作　　者：何志刚[1] 林晓姿[1] 李维新[1] 陆东和[1] 

机构地区：[1]福建省农业科学院农产品加工研究中心,福建福州350013

出　　处：《食品科学》2005年第9期258-260,共3页Food Science

基　　金：福建省科技厅重点科技攻关资助项目(2002N028)

摘　　要：本文阐述了枇杷的营养成分及保健作用,研究确定川贝枇杷低糖果酱加工工艺及其参数。实验结果表明:枇杷破碎打浆时,加入0.3～0.5g/kg的抗坏血酸可有效地抑制枇杷浆汁的氧化褐变,以平衡糖度30%,平衡酸度0.8%、川贝用量5g/kg的配比最受欢迎。This paper introduced the nutritional compositions and health function of loquat, the process technology and parameter of Chuanbei low sugar loquat jam were confirmed. The result showed that 0.3-0.5g/kg VC could prevent oxidation browning effectively while the loquat fruit were crashed, the optimum recipe of Chuanbei loquat jam was 30% sugar, 0.8% acidity and 5g/kg Chuanbei.

关 键 词：枇杷 营养 果酱 加工 低糖 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]