低甲氧基果胶制备草莓低糖果酱的研究  

Preparation of Low-sugar Strawberry Jam by Low Methoxyl Pectin

作　　者：范洋[1] 雷激[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《农产品加工（下）》2009年第12期73-77,共5页Farm Products Processing

摘　　要：采用单因素和正交试验设计,以草莓低糖果酱的感官评分为评价指标,并结合质构仪进行凝胶强度的辅助评价,研究低甲氧基果胶制备草莓低糖果酱的最佳工艺条件。结果表明,草莓低糖果酱制备最佳工艺条件为:以草莓原料为基准,低甲氧基果胶用量为0.3%,CaCl2用量为1.6mg/g,加糖量为20%。Objectives： The optimum conditions of preparation of low-sugar strawberry＇jam were studied and obtained by low methoxyl pectin. Methods： the optimum conditions of low-sugar strawberry jam were established by using single-factor and orthogonal tests, the sensory score and gel strength were used as the indexes for product. Results： the optimum techniques for low sugar strawberry jams were as follows： low-methoxy pectin accounted for 0.3% of the strawbenT by adding 20% of sugar and 1.6 mg/g of CaCl2.

关 键 词：低甲氧基果胶 草莓 低糖果酱 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]