橘皮草莓复合果酱的工艺研究  

Study on the Technology of Citrus Peel and Strawberry Compound Jam

作　　者：张军[1] 王建化[1] ZHANG Jun;WANG Jian-hua(Haidu College,Qingdao Agricultural University,Laiyang 265200,China)

机构地区：[1]青岛农业大学海都学院

出　　处：《中国调味品》2019年第9期116-118,123,共4页China Condiment

基　　金：青岛农业大学海都学院院级教学研究课题(JY201705)

摘　　要：该试验以橘皮和草莓为主要原料,对橘皮草莓复合果酱的加工工艺进行研究,确定橘皮草莓复合果酱的最佳配方。结果表明:在橘皮草莓复合果酱中,橘皮酱与草莓酱的比例为2∶3,白砂糖为40%,柠檬酸为0.3%,羧甲基纤维素钠为0.1%,此时橘皮草莓复合果酱的果香味浓郁纯正,颜色呈橙黄色,酸甜适口,酱体有较好的流动性。各因素对此复合果酱的感官影响次序是:白砂糖>柠檬酸>增稠剂。在此条件下,可溶性固形物的含量为32%,总糖的含量为28g/100g,总砷的含量为0.05mg,未检出铅的含量。With citrus peel and strawberry as the main raw materials,the processing technology of citrus peel and strawberry compound jam is studied,and the optimum formula of citrus peel and strawberry compound jam is determined.The results show that the ratio of citrus peel jam to strawberry jam is 2∶3,sugar is 40%,citric acid is 0.3%,sodium carboxymethyl cellulose is 0.1%.At this time,the citrus peel and strawberry compound jam has strong and pure fruit flavor,orange yellow color,sweet and sour taste,and the jam has good fluidity.The order of sensory effects of various factors on the compound jam is:sugar>citric acid>thickener.Under these conditions,the content of soluble solids is 32%,the content of total sugar is 28 g/100 g,and the content of total arsenic is 0.05 mg,lead content is not detected.

关 键 词：橘皮 草莓 单因素试验 正交试验 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]