| 低糖蟠桃果酱的工艺研究 |
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| 引用本文： | 周红,程卫东,李疆,张丽萍,张仲恒.低糖蟠桃果酱的工艺研究[J].江苏调味副食品,2009,26(3):16-18,32. |
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| 作者姓名： | 周红 程卫东 李疆 张丽萍 张仲恒 |
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| 作者单位： | 1. 石河子大学食品学院,新疆石河子,832000
2. 新疆神内食品有限公司,新疆石河子,832000 |
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| 摘 要： | 为了充分利用新疆特色水果蟠桃、丰富果酱的产品类型，以蟠桃为原料，经加工制成低糖蟠桃果酱。研究了VitC浓度对果酱颜色变化的影响，不同增稠剂对果酱凝胶状态的影响，增稠剂、酸味剂和助凝剂加入顺序对果酱质量的影响等问题。结果表明：最佳工艺组合为增稠剂采用果胶，添加量为1．5％；助凝剂使用CaCl2，添加量为60mg／g；酸味剂柠檬酸最适添加量为0．35％，且这3者的最佳添加顺序为助凝剂、酸味剂和增稠剂，此时果酱的性状最佳。
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| 关 键 词： | 蟠桃 低糖 果酱 增稠剂 酸味剂 助凝剂 |
Study on low-sugar flat peach jam |
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| ZHOU Hong,CHENG Wei-dong,LI Giang,ZHANG Li-ping,ZHANG Zhong-heng.Study on low-sugar flat peach jam[J].Jiangsu Condiment and Subsidiary Food,2009,26(3):16-18,32. |
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| Authors: | ZHOU Hong CHENG Wei-dong LI Giang ZHANG Li-ping ZHANG Zhong-heng |
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| Affiliation: | ZHOU Hong , CHENG Wei -dong ,LI Giang ,ZHANG Li -ping ,ZHANG Zhong -heng( 1 Food School of Shihezi University, Shihezi, Xinjiang,832000 ;2. Xinjiang Jinnai Food Co. Ltd. , Shihezi, Xinjiang,832000 ) |
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| Abstract: | As a kind of particular fruit in Xinjiang, flat peach can be fully developed into low - sugar fiat peach jam so as to widen the variety of jam. The effect of VitC concentration on jam＇s color - changing, the effect of thickener on jam gel state, and the influence of adding order of thickener, sour additive and coagulant aid on jam＇s quality were tested respectively. The final result indicated the optimal conditions as the following ： pectin as thickener, addition level 1. 5 % ;CaCl2 as coagulant aid, addition level 60mg/g;citric acid as sour additive, optimal addition level 0.35 %. The optimal adding order was set as coagulant aid, sour additive and thickener. Under this condition, the best properties of fiat peach jam can be guaranteed. |
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| Keywords: | fiat peach low - sugar jam thickener sour additive coagulant aid |
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