西瓜多复合纯味果酱试制与研究  

The watermelon multi compound pure flavor jam trial and research

作　　者：杨明[1] 刘晓辉[1] 文素珍[1] 潘嘉乐[1] 

机构地区：[1]佛山科学技术学院食品工程系,广东佛山528231

出　　处：《佛山科学技术学院学报（自然科学版）》2014年第5期4-7,共4页Journal of Foshan University(Natural Science Edition)

摘　　要：采用多因素正交配比的方法,研制出了复合西瓜纯味果酱的最佳配方和产品,并进行了恒温与变温的保鲜研究,结果认为:1)多复合最佳配比为A3B2C2D1;2)恒温保鲜3料复合果酱可溶性固形物相对稳定,4料复合果酱酸碱度较稳定;3)变温保鲜可溶性固形物及酸碱度均是6℃好于30℃,各物质稳定;4)6℃对复合果酱保鲜效果佳及相对时间较长,且21 d时仍鲜靓。In this study, a multi-factor orthogonal matching method developed compound watermelon pure flavor jam recipes and products, and the thermostat and variable temperature preservation research, concluded that:(1) multi-composite best ratio was A3B2C2D1. (2) The thermostat fresh three-material compound jam soluble solids were relatively stable, the four material compound jam pH was stable. (3) variable temperature preservation of soluble solids and pH are 6 ℃ to at 30 ℃ for the stability of each substance.(4)6 ℃ compound jam fresh effect and relatively long time, and the 21 d still pretty fresh.

关 键 词：西瓜 复合 果酱 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]