桔皮果酱的研制  

Study on zest jam

作　　者：贾艳萍[1] 赵军[1] 

机构地区：[1]东北电力学院化学工程学院,吉林吉林132012

出　　处：《江苏调味副食品》2006年第2期20-22,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：为使桔皮变废为宝,该文对桔皮果酱的加工工艺进行了研究,其中重点研究了去桔皮脱苦除涩方法、加糖方法和防止产生砂粒感的方法。桔皮通过挑选、清洗、去络、切丝、软化、盐浸、漂洗、打浆、加糖、浓缩、装瓶和密封等工序,生产出了具有浓郁桔子风味、酱体均匀细腻、流散性适宜的优质果酱。成品总糖≥60%,可溶性固形物≥65%。Zest is useful and can be reused. This article discusses the processing technology of zest jam, such as how to remove the bitterness and acerbity of zest,how to add sugar and the methods of preventing coarse taste. Zests are selected, cleaned, shredded and softened, then after a whole process of salt - pickling, rinsing, sizing, adding sugar, concentration, canning and sealing, zest jam is produced. With a strong orange flavor, the final product is even and creamy and tastes wonderiul. Its total sugar ≥60%, dissolvable solid matter≥65%.

关 键 词：桔皮 果酱 加工工艺 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]