| 柠檬皮和果渣悬浮颗粒果酱的研制 |
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| 引用本文： | 王毅,刘学文,谭秀林.柠檬皮和果渣悬浮颗粒果酱的研制[J].中国调味品,2011,36(1). |
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| 作者姓名： | 王毅 刘学文 谭秀林 |
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| 作者单位： | 四川大学,食品科学与工程系,成都,610065 |
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| 摘 要： | 以柠檬皮和果渣为主要原料,添加白砂糖、蜂蜜、增稠剂等制作悬浮颗粒果酱.通过单因素和正交试验对生产工艺和产品配方进行了优化研究,确定的最佳工艺和配方为:柠檬皮和果渣20 g,增稠剂0.6%,糖度60,pH值3.0.
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| 关 键 词： | 柠檬皮 果渣 颗粒果酱 配方 |
Study on the particle jam made of lemon peel and marc |
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| WANG Yi,LIU Xue-wen,TAN Xiu-lin.Study on the particle jam made of lemon peel and marc[J].China Condiment,2011,36(1). |
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| Authors: | WANG Yi LIU Xue-wen TAN Xiu-lin |
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| Affiliation: | WANG Yi,LIU Xue-wen,TAN Xiu-lin(Department of Food Science and Engineering,Sichuan University,Chengdu 610065,China) |
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| Abstract: | Lemon peels and marcs were used as experimental material.And white sugar,honey,thickener were used to product the particle jam.Then,the formula of the particle jam made of lemon peel and marc was developed by single-factor methods and orthogonal test.The results show that the optimum conditions for production process of the particle jam are 20 g lemon peel and marc,0.6% of thickener,60% of the ratio of sugar,pH value 3.0. |
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| Keywords: | lemon peel marc particle jam formula |
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