螺旋藻复合果酱的制作工艺研究  

Preparation Technology of Spirulina Complex Jam

作　　者：燕志 朱江煜 倪思艳 YAN Zhi;ZHU Jiang-yu;NI Si-yan(Department of Creative Services,Suzhou Technician College of Jiangsu Province,Suzhou 215009,Jiangsu,China;School of Food Science and Engineering,Yangzhou University,Yangzhou 225100,Jiangsu,China)

机构地区：[1]江苏省苏州技师学院创意服务系,江苏苏州215009 [2]扬州大学食品科学与工程学院,江苏扬州225100

出　　处：《江苏调味副食品》2024年第1期18-21,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：目前市售果酱以果味型为主,味型单一,营养价值不高。将螺旋藻与苹果、柠檬等水果创新地结合在一起,研制具有保健功能的新型果酱。当螺旋藻添加量为1.2 g、冰糖添加量为12%、熬制时间为35 min时,螺旋藻复合果酱酸甜适口,果香浓郁,感官评分较高。At present,the jam on the market is mainly fruit flavor type,single flavor type and low nutritional value.By combining spirulina with apple,lemon and other fruits innovatively,a new type of jam with health care function was developed.When the added amount of spirulina is 1.2 g,the added amount of rock sugar is 12%,and the cooking time is 35 min,the compound jam of spirulina is sweet and sour,with rich fruit flavor and high sensory score.

关 键 词：螺旋藻 果酱 制作工艺 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]