拐枣雪莲果低糖果酱的研制  

Development of Low-sugar Jam with Jujube and Saussure Fruit

作　　者：张凤 熊敏[1] 宋璐杉 罗霜 陈飞雪 ZHANG Feng;XIONG Min;SONG Lushan;LUO Shuang;CHEN Feixue(Sichuan Tourism College,Chengdu,Sichuan 610100,China)

机构地区：[1]四川旅游学院

出　　处：《农产品加工》2019年第23期15-18,22,共5页Farm Products Processing

基　　金：2018年四川省级质量工程项目（201811552076）

摘　　要：以新鲜拐枣与新鲜雪莲果为原料研制一种低糖果酱。通过单因素试验对拐枣雪莲果添加比例,木糖醇、柠檬酸添加量,以及单一增稠剂的种类和添加量进行筛选。通过感官评分和正交试验,得到低糖果酱的最佳配方为拐枣与雪莲果配比1∶4,木糖醇添加量7%,柠檬酸添加量0.9%,增稠剂低甲氧基果胶添加量0.5%。A kind of low sugar jam was developed with fresh jujube and fresh saussure fruit as raw materials.The addition ratio,xylitol,citric acid,types and amount of single thickener were screened by single factor test.Through sensory evaluation and orthogonal test,the optimal formula of low-sugar jam was obtained:the addition ratio of jujube and saussure fruit was 1∶4,the addition amount of xylitol was 7%,the addition amount of citric acid was 0.9%,and the addition amount of thickener low-methoxy pectin was 0.5%.

关 键 词：拐枣 雪莲果 低糖果酱 木糖醇 柠檬酸 感官评分 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]