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| 雪梨枇杷低糖果酱的研制 | |
| 引用本文： | 潘叙恩,周秀清,蒋志红,陈嘉敏.雪梨枇杷低糖果酱的研制[J].现代食品科技,2011,27(6):695-697,726. |
| 作者姓名： | 潘叙恩 周秀清 蒋志红 陈嘉敏 |
| 作者单位： | 1. 广东省测试分析研究所,广东省分析测试技术公共实验室,广东广州,510070;华南理工大学化学与化工学院,广东广州,510640 2. 广东省测试分析研究所,广东省分析测试技术公共实验室,广东广州,510070 3. 广东海洋大学食品科技学院,广东湛江,524088 4. 广东工业大学轻工化工学院,广东广州,510006 |
| 摘 要： | 选用枇杷和雪梨为主要原料,通过正交试验探讨了雪梨枇杷低糖果酱加工工艺流程和工艺参数.试验结果表明,以枇杷果浆25%、雪梨果粒25%、可溶性固形物40%、海藻酸纳0.8%和羧甲基纤维素钠0.5%,可生产出风味独特、酱体均匀细腻、流散性适宜并具有良好咀嚼感的复合果酱. |
| 关 键 词： | 枇杷 雪梨 果粒 低糖果酱 |
Preparation of Low Sugar Jam using Loquat Fruit and Pear |
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| PAN Xu-en,ZHOU Xiu-qing,JIANG Zhi-hong,CHEN Jia-min.Preparation of Low Sugar Jam using Loquat Fruit and Pear[J].Modern Food Science & Technology,2011,27(6):695-697,726. | |
| Authors: | PAN Xu-en ZHOU Xiu-qing JIANG Zhi-hong CHEN Jia-min |
| Affiliation: | 1.Guangdong Provincial Public Laboratory of Analysis and Testing Technology,Guangdong Institute of Analysis,Guangzhou 510640,China)(2.School of Chemistry and Chemical Engineering,South China University of Technology,Guangzhou 510640,China)(3 College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)(4.Faculty of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 510006,China) |
| Abstract: | By the orthogonal test,the optimal process technology and parameter of low sugar compound jam using loquat fruit and pear was discussed.The results showed that the most optimum contents of the loquat slurry,granular pear,soluble solids content,sodium alginate,sodium carboxymethylcellulose,citric acid were 25%,25%,40%,0.8% and 0.5%,respectively,and the jam which under this function could offer bright color,distinctive flavor,good appearance,high stability and good chewing taste. |
| Keywords: | loquat fruits pear granular fruits low sugar jam |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |