耐烘焙果酱的研究  

The research of baking stable jam

作　　者：徐荣雄[1] 邓瑞君[2] 

机构地区：[1]华南理工大学轻工与食品学院,广州510641 [2]华南农业大学食品学院,广州510640

出　　处：《食品科技》2013年第9期72-76,共5页Food Science and Technology

摘　　要：对低甲氧基果胶和2种变性淀粉制成的果酱的耐烘焙性、脱水收缩性、涂抹性和感官品质进行了研究。结果表明:低甲氧基果胶、钙离子、变性淀粉的使用量都会影响果酱的品质,以低甲氧基果胶0.6%、钙离子0.015%、交联化羟丙基淀粉4.5%(均为质量分数)复配制成的果酱耐烤性好、无脱水收缩、易涂抹、口感良好。Research the baking stability, syneresis, spreadability ＆ appearance and taste of jam with low methoxyl pectin and two kinds of modified starches. The results showed that pectin dosage, calcium ion concentration and modified starches dosage influenced the quality of jam. The baking jam with the combination of 0.6% low methoxyl pectin, 0.015% calcium ion, and 4.5% cross-linking hydroxypropylated starches provide baking stability, without syneresis, and with a good spreadability and taste.

关 键 词：低甲氧基果胶 变性淀粉 果酱 耐烤 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]