低糖陈皮樱桃酱加工工艺  

Processing Technology of Low Sugar Orange Peel Cherry Sauce

作　　者：李剑华 陈韵涵 王言馥 陈鑫榕 李淑珍 LI Jianhua;CHEN Yunhan;WANG Yanfu;CHEN Xinrong;LI Shuzhen(College of Basic Medical,Shenyang Medical College,Shenyang,Liaoning 110034,China)

机构地区：[1]沈阳医学院基础医学院,辽宁沈阳110034

出　　处：《农产品加工》2024年第16期37-39,共3页Farm Products Processing

基　　金：沈阳医学院大学生创新创业训练项目(20219022)。

摘　　要：使用新鲜大连樱桃(红灯)为主要原料,以陈皮、蛋白糖、柠檬酸等为辅料,研制出具有特色口味的一款低糖陈皮樱桃酱。经过单因素试验和正交试验,得出陈皮樱桃酱的最佳工艺配方。借助感官评价的方式获得工艺配方中各组分添加量为陈皮2.40%,蛋白糖0.08%,柠檬酸0.20%。在此配方下可制得酸甜适中、口感最好的低糖陈皮樱桃酱。Using fresh Dalian cherry as the main raw material,and orange peel,protein sugar,citric acid as auxiliary materials,a low sugar orange peel cherry sauce with distinctive taste was developed.Through the combination of single factor and orthogonal experimental design,the best technological formula of orange peel cherry jam was obtained.With the help of sensory evaluation method,the added mass fraction of the final process were 2.40%tangerine peel,0.08%protein sugar,0.20%citric acid.Under this formula,the low sugar orange peel cherry sauce with moderate acidity and sweetness and the best taste could be obtained.

关 键 词：陈皮 樱桃酱 蛋白糖 柠檬酸 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]