| 柚皮果酱制备工艺研究 |
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| 引用本文： | 周浓,杨志娟,刘世海.柚皮果酱制备工艺研究[J].中国酿造,2014(9):173-176. |
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| 作者姓名： | 周浓 杨志娟 刘世海 |
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| 作者单位： | 广东海洋大学食品科技学院; |
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| 基金项目： | 湛江市科技攻关计划项目[湛科(2012)366号] |
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| 摘 要： | 探索利用柚子皮下脚料来研制具有独特风味的果酱食品.采用盐碱法优选最佳的柚皮脱苦方案,通过单因素试验和正交试验确定柚皮果酱的最佳工艺条件为糖量/果酱0.8∶1.0,添加0.15％柠檬酸调试pH值至3.0,并添加0.8％β-环糊精对果酱起到脱苦除涩的作用,制得的果酱具有独特的柚子香味,甜酸适中,口感舒适.
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| 关 键 词： | 柚皮 脱苦 果酱 研究 |
Preparation technology of pomelo peel jam |
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| Affiliation: | ZHOU Nong, YANG Zhijuan, LUI Shihai (School of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China) |
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| Abstract: | To explore the use ofpomelo peel residue,a kind of jam food with unique flavor was explored.The optimum debitterizing process was selected by saline method,and the optimum debetterizing process condition was determined by single factor test and orthogonal test.The optimum conditions were sugar to jam ratio 0.8∶1.0,citric acid 0.15％,pH value 3.0 and beta cyelodextrin 0.8％.The product had unique pomelo fragrance,moderate sweet and sour taste. |
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| Keywords: | pomelo peel debittering jam research |
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