果肉型低糖蓝莓果酱加工技术探析  

Analysis on Processing Technology of Pulp-Type Low-Sugar Blueberry Jam

作　　者：王文君 WANG Wenjun(Nanjing Sutai Agricultural Technology Development Co.,Ltd.,Nanjing 210000,China)

机构地区：[1]南京苏台农业科技发展有限公司,江苏南京210000

出　　处：《现代食品》2021年第21期44-46,共3页Modern Food

摘　　要：蓝莓的营养价值很高,维生素C、花青素、花色苷色素、果胶、果胶和有机酸的含量都很高,因而常吃蓝莓有益于身体健康。随着农业种植技术的发展、进步,引进和培育优质的农产品、生产加工出更高品质的水果酱料十分必要。果肉型低糖蓝莓果酱加工区别于常规的蓝莓果酱生产工艺,低热能、低甜度、营养健康,具有更大的市场接受度,本文对蓝莓果酱的传统和现代两种加工技术进行比较分析,为相关人员提供参考。The nutritional value of blueberries is very high.Vitamin C,anthocyanins,anthocyanin pigments,pectin,pectin and organic acids are all high,so eating blueberries is good for health.With the development and progress of agricultural planting technology,it is very necessary to introduce and cultivate high-quality agricultural products,and produce and process higher-quality fruit jam.Pulp-type low-sugar blueberry jam processing is different from the conventional blueberry jam production process,with low heat energy,low sweetness,nutrition and health,and has a greater market acceptance.This article compares and analyzes the traditional and modern processing techniques of blueberry jam to provide reference for relevant personnel.

关 键 词：蓝莓 蓝莓果酱 加工工艺 低糖 果肉型 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]