低糖冬瓜黄瓜苹果复合果酱的研发  

Research and Development of a Low-sugar Compound Jam withWax Gourd Cucumber and Apple

作　　者：丁海俊 张莉[2] 姜仁风 姜新杰[2] DING Haijun;ZHANG Li;JIANG Renfeng;JIANG Xinjie(China Inspection and Certification Group Shandong Co.,Ltd.,Qingdao,Shandong 266000,China;Haidu College,Qingdao Agricultural University,Yantai,Shandong 265200,China;Laiyang Central Hospital,Yantai,Shandong 265200,China)

机构地区：[1]中国检验认证集团山东有限公司,山东青岛266000 [2]青岛农业大学海都学院,山东烟台265200 [3]莱阳市中心医院,山东烟台265200

出　　处：《农产品加工》2021年第15期9-11,共3页Farm Products Processing

基　　金：山东省教育厅重点项目(Z2018X079)。

摘　　要：以感官评价为指标,以冬瓜、黄瓜和苹果为原料研制低糖复合果酱。考查冬瓜黄瓜浆与苹果浆配比、白砂糖添加量、柠檬酸添加量和黄原胶添加量对感官品质的影响。通过单因素试验、正交试验确定对产品感官品质的影响顺序为冬瓜黄瓜浆和苹果浆的配比>柠檬酸添加量>白砂糖添加量,最佳配方为冬瓜黄瓜浆与苹果果浆的配比4∶1,白砂糖添加量30%,柠檬酸添加量0.4%,黄原胶添加量0.4%,该条件下制作的果酱具有色泽淡黄、酸甜适口、风味独特、凝胶稳定性好等特点。Using sensory evaluation as an indicator,a low-sugar compound jam was developed using wax gourd,cucumber and apple as raw materials.The effects of the ratio of winter melon and cucumber syrup to apple syrup,the amount of white sugar,the amount of citric acid and the amount of xanthan gum on the sensory quality were investigated.Through single factor test and orthogonal test,the order of influence on the sensory quality of the product is determined as the compound ratio of winter melon and cucumber pulp and apple pulp>the amount of citric acid>the amount of white sugar.The best formula were as follows:the compound ratio of winter melon and cucumber pulp and apple pulp was 4∶1,the sugar content was 30%,the citric acid was 0.4%,and the xanthan gum was 0.4%.The jam made under this condition has the characteristics of light yellow color,sweet and sour taste,unique flavor,and good gel stability.

关 键 词：冬瓜 黄瓜 苹果 低糖果酱 复合 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]