果肉型低糖蓝莓果酱加工工艺研究  

Processing technology of pulp type low-sugar blueberry jam

作　　者：陈祖满[1] 江凯[1] 

机构地区：[1]浙江医药高等专科学校,浙江宁波315100

出　　处：《中国酿造》2014年第6期164-167,共4页China Brewing

基　　金：宁波市科技局重大民生项(2013C11015)

摘　　要：以南方蓝莓为原料,辅以白砂糖、增稠剂,在不添加防腐剂、色素的情况下,通过单因素试验、正交试验和感官评价,研究了低糖蓝莓果酱的最佳工艺和配方。结果表明,采用蓝莓原浆40%,复配增稠剂最佳配方为变性淀粉3%、羧甲基纤维素钠0.4%、黄原胶0.1%,糖酸比40∶1,白砂糖用量30%,最佳杀菌条件为85℃、15 min。产品固形物含量35%~45%,酸度0.8%~1.2%,无返砂、析水、霉变现象。成品果肉含量丰富、酸甜适口、色泽自然、风味独特、涂抹性佳、稳定性好,具有营养保健功能。Using blueberry in southern China as raw materials, combined with sugar, thickening agent, without addition of preservatives and pigment case, through single factor test, orthogonal test and sensory evaluation, the optimal formula and technology of low-sugar blueberry jam was determined. Results show that when blueberry pulp was 40%, the optimal thickening agent was modified starch 3%, CMC-Na 0.4%, xanthan gum 0.1%,sugar acid ratio 40∶1, white sugar content 30%; and the optimal sterilization condition was 85 ℃ for 15 min. The product characteristic was rich in pulp, sweet and sour taste, natural color, unique flavor, smear resistance, good stability, with nutrition and health function. The solid content of the product was 35%~45%, acidity 0.8%~1.2% without back to sand, bleeding, and mildew phenomenon.

关 键 词：蓝莓 低糖果酱 加工工艺 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]