多元香蕉果酱的研制与保鲜  

Multiple development of banana jam and fresh-keeping

作　　者：杨明[1] 刘晓辉[1] 文素珍[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）》2016年第1期8-11,61,共5页Journal of Foshan University(Natural Science Edition)

摘　　要：通过正交设计法筛选并研制单元和多元配方最佳的香蕉果酱,在高、低、常温下,定时每天测定其p H值和含糖量,结果表明:1)多元最佳果酱配方为:香蕉+枇杷+木棉花+西红柿(胡萝卜);2)含糖量和煮制时间是除配料之外影响果酱口味的主要因素;3)多元果酱保鲜贮存期酸高、糖低,单元果酱酸低、糖高。二者总的变化趋势均为前半月波动变化大,后半月平稳而波动小。By orthogonal design, we develop the best unit and multiple fomular of banana jam by determining the p H value and sugar content at a set time everyday at different temperatures for 30 days. The results showed that:(1)the best multiple jam formula: Banana + loquat + kapok + tomato(carrot);(2)sugar content and boiling time affect the flavors of jelly as the main factors;(3)multiple jam in fresh-keeping storage period has high acid, low sugar, while unit jam has lower acid, high sugar. The total of the two changes more in the first half of the fluctuations than the second half which is stable and small.

关 键 词：香蕉 多元 果酱 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]