石榴柚子复合果酱的研制  

Preparation of Pomegranate Grapefruit Complex Jam

作　　者：耿加敏 王喻 姚昕[1] GENG Jiamin;WANG Yu;YAO Xin(Xichang University,Xichang 615013,China)

机构地区：[1]西昌学院,四川西昌615013

出　　处：《食品安全导刊》2022年第27期163-165,169,共4页China Food Safety Magazine

基　　金：国家现代农业产业技术体系四川南亚作物创新团队,西昌学院2021年大学生课外科技项目。

摘　　要：本文以柚子和石榴为原料,研制一款新型风味的复合果酱,并通过单因素试验和正交试验确定了石榴柚子复合果酱的最佳工艺配方。结果表明,石榴汁与柚子果肉质量比5∶5、白砂糖添加量40%、柠檬酸添加量0.4%以及CMC添加量0.20%为石榴柚子复合果酱的最佳工艺配方。按此配方制成的石榴柚子复合果酱色泽鲜艳,兼具了石榴和柚子的风味,酸甜适宜,口感细腻,总体感官品质良好。In this paper,pomegranate and grapefruit were used as raw materials to develop a new type of compound jam.The optimum technological formula of pomegranate and grapefruit compound jam was determined by single factor test and orthogonal test.The results showed that the best technological formula of pomegranate grapefruit compound jam was the mass ratio of pomegranate juice to grapefruit pulp of 5∶5,the addition of sugar 40%,citric acid 0.4%and CMC 0.20%.The pomegranate and grapefruit compound jam made according to this formula has bright color,has the flavor of pomegranate and grapefruit,is suitable for sweet and sour,tastes fine,and has good overall sensory quality.

关 键 词：柚子 石榴 复合果酱 配方 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]