猕猴桃无籽果酱的研制  

Processing Technology of Seedless Kiwi-fruit Sauce

作　　者：张杰[1] 王波[2] 刘蜀坤[1] 游敬刚[2] 肖颜林[2] 张颖[2] 

机构地区：[1]成都中医药大学,四川成都温江611130 [2]四川省食品发酵工业研究设计院,四川成都温江611130

出　　处：《食品与发酵科技》2016年第5期79-83,共5页Food and Fermentation Science & Technology

基　　金：四川省科技支撑计划(15ZC0451)

摘　　要：本实验以猕猴桃取汁后的果肉为原料研究猕猴无籽果酱的最佳制作工艺,探讨了琼脂添加量、柠檬酸加量、白砂糖加量和浓缩时间对产品质量的影响,并且确定了猕猴桃果酱的基本加工工艺。通过单因素实验和正交实验,得出成品的最佳参数为琼脂0.5%、柠檬酸0.3%、白砂糖30%、热浓缩时间120min,在此工艺参数下制出的猕猴桃果酱在色泽、香味、滋味、组织状态上都具有良好的表现性。In this experiment, we take fresh kiwi-fruit which was squeezed juice as raw material for developing the jam, studying the processing technology, defining the process parameters such as viscosity, citric acid, sugar con-tent and concentration time which produce influence on product quality. In order to assure processes of kiwifruit jam, the experiment discussed through single factor levels, orthogonal test and sensory evaluation. The results showed that the most optimal content of the compound Jam were agar 0.5%, citric acid 0.3%, sugar 30% and con-centration time is 120 minutes which had a good effect on color, scent, relish and state.

关 键 词：猕猴桃 果酱 工艺 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]