猕猴桃柚子复合果酱加工工艺研究  

Study on the Processing Technology of Kiwi and Grapefruit Compound Jam

作　　者：徐格 骆训国 马立安[1] XU Ge;LUO Xun-guo;MA Li-an(College of Life Science,Yangtze University,Jingzhou 434025,China)

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《中国调味品》2022年第5期136-139,146,共5页China Condiment

摘　　要：研究以猕猴桃和柚子两种水果为原料,新鲜柠檬汁和白砂糖为辅料,经过打浆、调配、浓缩及杀菌等工艺制成一种不添加任何食品添加剂的新型复合果酱。通过单因素试验和正交试验确定了猕猴桃柚子复合果酱的最佳配方:猕猴桃果浆和柚子果浆添加量的质量比为9∶1,白砂糖添加量为30%,柠檬汁添加量为7%,煮制时间为5 min。在此条件下,复合果酱呈黄绿色,自然透亮,口感细腻,酸甜适中,组织形态和涂抹性较好,有着猕猴桃和柚子独特的香气。测得可溶性固形物含量为52.36%,pH值为4.3,细菌菌落总数≤1 CFU/g。A new type of compound jam without any food additive is made by using kiwi and grapefruit as the raw materials,fresh lemon juice and white sugar as the auxiliary materials through beating,blending,concentration and sterilization.The optimal formula of kiwi and grapegruit compound jam is determined by single factor test and orthogonal test:the mass ratio of kiwi pulp to grapefruit pulp is 9∶1,the additive amount of white sugar is 30%,the additive amount of lemon juice is 7%,and the cooking time is 5 min.Under such conditions,the compound jam is yellowish green,naturally bright,with delicate taste,moderate sweetness and souriness,better texture and spreadability,having the unique aroma of kiwi and grapefruit.The content of soluble solid is 52.36%and the pH value is 4.3,the total number of bacterial colonies is≤1 CFU/g.

关 键 词：猕猴桃 柚子 柠檬汁 复合果酱 加工工艺 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]