南瓜果酱的研制  

Pumpkin Sauce Development

作　　者：刘政[1] 葛佩富[1] 王丽威[1] 聂简琪[1] 张凤霞[1] 徐英帅[1] 

机构地区：[1]辽宁工程技术大学理学院,辽宁阜新123000

出　　处：《黑龙江农业科学》2011年第11期80-83,共4页Heilongjiang Agricultural Sciences

摘　　要：南瓜不仅营养丰富,而且是低脂、低钠和高膳食纤维食品。以南瓜为原料制作的果酱风味独特,营养价值丰富。为了制作风味独特的低糖南瓜果酱,对制作低糖南瓜果酱的工艺参数进行了优化。结果表明:每100g南瓜使用500g纯净水在130℃预煮5min,打浆后,加入12g蔗糖和5g木糖醇、0.3g柠檬酸、0.3g海藻酸钠,在110℃下熬煮达到固形物含量为25%时,可制得最佳的低糖南瓜果酱。产品口感独特,符合果酱的国家标准,具有良好的市场前景。Pumpkin is not only with nutritious,but also low-fat,low sodium,high dietary fiber.Pumpkin jam made for the unique flavor of raw materials,rich in nutritional value.In order to manufacture the unique flavor of low sugar pumpkin jam,the pumpkin jam making process parameters were optimized.The result showed that using 500 g pure water per 100 g raw pumpkin at 130℃ pre-cook for 5 minutes,adding 12 g sugar,5 g xylitol,0.3 g citric acid,following 0.3 g sodium alginate at 110℃ boiling till 25% solids content of such products could make the best pumpkin sauce.The pumpkin sauce has a unique taste and reaches the corresponding national standards.So it will have a good market prospects.

关 键 词：南瓜 低糖 果酱 工艺参数 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]