菠萝丁果酱加工技术的研究  

Study on the processing of diced pineapple 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,广东广州510641 [2]华南农业大学食品学院,广东广州510640

出　　处：《食品工业科技》2015年第23期252-255,260,共5页Science and Technology of Food Industry

摘　　要：以罐头菠萝丁为原料,通过测定和比较菠萝丁果酱的耐烤性、脱水率和感官品质多项指标,对菠萝丁果酱的加工技术进行了研究。结果表明:当菠萝丁和砂糖的比例为2∶1,变性淀粉用量4.5%,煮制温度在90℃保持10 min,结合真空浓缩,最终的可溶性固形物控制在40%±1%,所得果酱酸甜适宜、菠萝味浓郁、色泽金黄、涂抹性好、菠萝丁完整且分布均匀,感官评分为95.3。The processing technology of diced pineapple jam was studied by measuring and comparing the baking stability, dehydration rate and sensory quality of jam using canned diced pineapple as material.The results showed when the ratio of diced pineapple to sugar was 2：1, dosage of modified starch was 4.5%, cooking conditions were 90 ℃ for 10 min,combined with vacuum concentration,and total soluble solid of finished jam was 40% ± 1% ,the diced pineapple jam had suitable sour and sweet, full- bodied fruit flavor, with golden yellow color, good workability, pineapple dices completed and uniform distributed, the score was 95.3.

关 键 词：菠萝丁 果酱 加工 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]