苦水玫瑰花渣果酱的研制  

The processing jam of the residues of processed rose flowers

作　　者：李婷[1] 梁琪[1] 蒋玉梅[1] 陈志发[1] 叶树才[1] 吴越[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《食品科技》2011年第5期135-138,共4页Food Science and Technology

基　　金：甘肃省科技人员扶持企业项目(2009GJG10042)

摘　　要：以提取精油后的玫瑰花渣等副产物为原料,通过正交实验探讨了玫瑰花渣果酱加工的工艺参数,确定了果酱的最佳工艺配方:玫瑰花渣50%、白砂糖70%、柠檬酸0.5%得到的果酱感官品质较好;并采用0.2%聚丙烯酸钠、0.8%CMC-Na、0.5%果胶所组成的复合增稠剂稳定效果较理想。The jam was processed by using residues of processed rose flowers that after the rose volatile oil was extracted.The optimum processing conditions were investigated by using orthogonal design. The results showed that the best producting process was adding 50% residues of processed rose flowers, 70% sucrose, and 0.5% citric acid. Meanwhile, the three combined thickeners（0.2% Polyacrylate sodium, 0.8% CMC-Na,0.5% pectin） made the best improving effect on jam quality.

关 键 词：玫瑰花渣 果酱 工艺 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]