不同添加剂对辣椒酱质量的影响  

Effect of Different Additives on the Quality of Pepper jams

作　　者：徐秋兰[1] 庞杰[1] 

机构地区：[1]福建农林大学食品科学院,福州350002

出　　处：《辣椒杂志》2004年第2期32-35,共4页Journal of China Capsicum

基　　金：福建省教育厅资助项目

摘　　要：本文通过实验研究了不同添加剂对辣椒酱的影响,结果表明,当辣酱用量为果酱的5倍,增稠剂用量为0.8%,盐为3%,白砂糖为8%时,辣椒酱的风味和外观形态最好;而辣椒采用8%的食盐进行腌制,再加入5%CCM作为钙的营养强化剂时产品的钙营养价值提高,风味更好。Effect of various additives on pepper jam’s quality was studied in the paper.The result shows that the jam will have better flavor and appearance when its ingredients are made with pepper jam:apple jam(5:1),0.8%Xanthem gum,3%salt and 8%sugar.And when the pepper is pre picked with 8%salt, supplemented with 5%calcium citrate malate(CCM)as the fortifier,the product's calcium nutrition will be better.

关 键 词：添加剂 辣椒酱 质量 钙 营养价值 食盐 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]