低糖西瓜翠衣柠檬果酱的研制  

Development of low-suger watermelon peel and lemon jam

作　　者：孙永杰 马井喜[2] 张兴华 

机构地区：[1]长春科技学院生物食品学院,吉林长春130600 [2]长春大学食品科学与工程学院,吉林长春130022

出　　处：《中国酿造》2015年第10期171-175,共5页China Brewing

基　　金：长春科技学院校内课题

摘　　要：以西瓜翠衣为主要原料,配以柠檬汁,研制西瓜翠衣柠檬果酱,并运用响应面法优化其最佳制作工艺配方。结果表明,当白砂糖的添加量为26.62%,柠檬汁的添加量为0.16%,质量比为2:5的黄原胶与低甲氧基果胶添加量为1.00%时,研制出的果酱口感最好,风味独特。Using watermelon peel as main material, mixed with lemon juice, a kind of watermelon peel and lemon jam was developed, and the processing formula was optimized by response surface methodology. The experimental results showed that the jam tasted good and had unique flavor when the sugar content was 26.62%, lemon juice content was 0.16%, and xanthan and low-methoxy pectin （mass ratio 2：5） addition 1.00%.

关 键 词：西瓜翠衣 柠檬汁 果酱 响应面 

分 类 号：F326.5[经济管理—产业经济]