无籽刺梨复合果酱配方工艺技术研究  

Compound jam of Rosa st erilis S.D.shi formulation technology

作　　者：刘芳舒[1,2] 张瑜[1,2] 罗昱[1,2] 丁筑红[1,2] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省农畜产品储藏与加工重点实验室,贵阳550025 [2]贵州省药食同源植物资源研究开发中心,贵阳550025

出　　处：《食品科技》2015年第1期107-111,共5页Food Science and Technology

基　　金：贵州省科技厅农业攻关项目(黔科合NY字[2011]3037号;黔科合G字[2014]4003)

摘　　要：以本地无籽刺梨为主要原料,研究无籽刺梨果酱复合加工的关键技术。通过单因素实验,正交实验以及品质指标的测定,优化刺梨工艺技术。确定出刺梨果酱最佳工艺配方如下:无籽刺梨与番茄比例3:1(m/m),原料与水比例1:2(m/m),复合增稠剂(果胶0.8%,羧甲基淀粉6%),葡萄糖浆45%,柠檬酸0.25%,生产出的刺梨果酱果味浓郁,色泽清亮,口感独特,具有较高的营养价值。Rosa sterilis S.D.shi, which is a precious spiece in Guizhou, is rich in Vc and other nutrient.It can be made into healthy food such as jam, wine, RRTJ, pollen wine and preserved fruits etc. As Rosa roxburghii has a high value for its development and utilization, in this experimentation, using Rosa roxburghii Tratt as main raw materials, on the basis of single factor experiment, through the orthogonal test and the sensory evaluation of the Rosa roxburghii Tratt Jam. The optimum formula was determined as follows： the ratio of the Rosa roxburghii Tratt and tomato is three to one, developed with the addition of 45%（w/v） glucose syrup, 0.25%（w/v） citric acid, 6%（w/v） CMS and 0.8% pectin. In this way a nutritious and sweet/sour Rosa roxburghii Tratt jam was developed. The Rosa roxburghii Tratt jam was a natural functional jam with rich fruit flavor, bright color and unique taste.

关 键 词：无籽刺梨 果酱 技术 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]