一种低糖型樱桃果酱的技术研究  

Study on the technology of brewing a cherry wine with biological coupling-fermentation

作　　者：王超萍[1] 冯雪荣 曾清平[1] 李敬龙[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,济南250353 [2]山东康惠科技有限公司,济南250000

出　　处：《中国调味品》2010年第5期69-71,共3页China Condiment

摘　　要：试验选用成熟度高的优质新鲜大红樱桃,经微波热烫技术进行软化处理后,采用真空浓缩法对酱体进行浓缩,生产低糖型果酱。试验制得的樱桃果酱酱体呈红色,均匀一致,色泽晶莹剔透,酸甜可口,细腻无渣,具有樱桃酱特有的浓厚风味。In this study,we take the fresh red cherry of high-quality maturity as the raw material,softened by microwave blanching treatment technique,concentrating on the Jam by means of vacuum concentration,producing low-sugar jam.The cherry jam obtained in this study was delicious with red color and tasted sour in sweet,had a strong unique flavor of cherry jam.

关 键 词：樱桃果果酱 微波热烫技术 真空浓缩 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]