低糖石榴酱制作工艺探讨  

Development and Processing Technology of Low-sugar Pomegranate Jam

作　　者：王家良[1] 张家训 陈龙[1] 

机构地区：[1]蚌埠学院食品科学与工程系 [2]安徽成果石榴酒酿造有限公司,安徽蚌埠233030

出　　处：《食品与发酵工业》2009年第3期100-104,共5页Food and Fermentation Industries

基　　金：国家星火计划项目(2006EA10032)

摘　　要：将替代果胶的各种食用胶复配,以不同比例加入石榴原汁中,辅以蔗糖和柠檬酸调味,在不同的条件下生产低糖石榴酱。研究以石榴原汁及食用胶为基料生产低糖石榴酱的可能性,探讨低糖石榴酱的加工工艺。结果表明:当m(卡拉胶):m(魔芋粉):m(CMC)=1:2:80,加入量8.3%,糖、酸的加入量分别为40%和1.0%,生产低糖石榴酱食用胶需冷汁下锅,控制熬制时间并采用微波杀菌技术时,生产出的低糖石榴酱在组织状态和口感均与市售的其他果酱相似。pectin substituted compound gums was added at the different ratio into the pomegranate jams to sutdy the possibility of the low sugar jam. and its processing. The results showed that the proper dosage of mixture （carrageenin ： konjak flour ： CMC= 1 ： 2 ： 80 ）was 8. 3%, sugar and citric acid were 40% and 1.0%. The mixture of gum was added in pomegranate juice at low temperature, mixing time was be controlled and microwave sterilization technology was adopted. The character and the taste of the final products were similar to other jams.

关 键 词：低糖石榴酱 食用胶 工艺条件 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]