番木瓜芒果低糖复合果酱的研制  

Development of the Compound Jam of Papaya and Mango with Low Sugar Content

作　　者：黄丽[1] 林丹琼[1] 刘旭光[1] 李宝玉[1] 杨君[1] 尹凯丹[1] 

机构地区：[1]广东农工商职业技术学院热作系,广东广州510507

出　　处：《农产品加工（下）》2017年第11期4-8,共5页Farm Products Processing

摘　　要：为研制出低糖、新型的番木瓜芒果复合果酱,以番木瓜、芒果为原料,以木糖醇、黄原胶、柠檬酸为辅料,通过单因素试验及正交试验进行了产品工艺配方的探索,并对产品进行感官、理化、微生物指标的检测。结果表明,番木瓜芒果低糖复合果酱的最佳工艺配方为木瓜与芒果的配比3∶2,木糖醇添加量30%,黄原胶添加量0.6%,柠檬酸添加量0.3%。根据上述方法研制出的番木瓜芒果低糖复合果酱酱体良好、质地细腻,呈金黄色,具有芒果和木瓜特有的香味,酸甜可口、营养丰富、卫生安全性高,可溶性固形物含量只有35%。With papaya and mango as raw material,xylitol,xanthan gum and citric acid as assistant material,the optimum technological formula was studied to develop the innovative compound jam of papaya and mango with low sugar content by single-factor and orthogonal test. The final product was analyzed by sensory, chemical and microbiological inspection. Results showed that the optimum technological formula was that the proportion of papaya and mango 3 ∶2,adding content of xylitol30%,adding content of xanthan gum 0.6%,citric acid 0.3%. The above method could produce low-sugar-content compound jam of papaya and mango with good shape,exquisite texture,golden yellow color,special aroma of papaya and mango,good taste of sour and sweet,rich nutrition,high edible safety,the soluble solid content only about 35%.

关 键 词：番木瓜 芒果 低糖 复合果酱 工艺配方 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]