新型玫瑰花酱的研制  

Development of new rose petal jam

作　　者：姜英杰[1] 杨振东[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003

出　　处：《中国调味品》2011年第12期76-78,86,共4页China Condiment

摘　　要：以玫瑰花和玫瑰香精为原料,研究新型玫瑰花酱的生产工艺及配方。由单因素试验和正交试验得到玫瑰花酱的最佳工艺参数,并研究了玫瑰香精的最佳添加稀释比例。结果表明:最佳的配方及工艺是玫瑰花(干)3%、白砂糖54%、黄原胶0.2%、、玫瑰香精0.17%、最后加热时间30min。以此配方工艺制做出的玫瑰花酱口感较好。In this paper, rose petals and rose essence were used as additive to develop a new type rose petal jam. The optimum levels of process conditions were determined by using single factor method and orthogonal array desing, and the best dilution proportion of alcohol adding to rose essence was researched. Results showed that the optimum formula included rose petals （dry） 3%, sugar 54 %, xanthan gum 0.2%, rose essence 0. 17%, finally heating time 30 min. The rose jam followed this formula tastes very good.

关 键 词：玫瑰花酱 玫瑰香精 果酱 正交试验 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]