柿子山楂复合果酱的研究及配方优化

以新鲜柿子为原料,辅以新鲜山楂,经打浆、调配、均质、浓缩和杀菌等工艺,开发研究出一款新型的复合型果酱。通过感官评定、单因素试验和正交实验,确定了柿子山楂复合果酱的最佳配方:柿浆与山楂浆的添加比例为3∶2,白砂糖添加量为40%,柠檬酸添加量为0.5%,黄原胶添加量为0.8%,所得复合果酱色泽金黄,口感细腻,酸甜适中,组织形态和涂抹性较好,同时具备柿子和山楂特有的果香味。

Study on Compound Jam of Persimmon and Hawthorn and Its Formula Optimization

Using fresh persimmon as the raw material,supplemented by fresh hawthorn,a new type of compound jam is developed by beating,blending,homogenization,concentration and sterilization.Through sensory evaluation,single factor experiment and orthogonal experiment,the best formula of persimmon and hawthorn compound jam is determined as follows:the ratio of persimmon pulp and hawthorn pulp is 3∶2,the additive amount of sugar is 40%,the additive amount of citric acid is0.5%,the additive amount of xanthan gum is 0.8%,the color of the compound jam is golden,the taste is fine,the sweetness and sourness is moderate,the structure and smearing property are good,at the same time,it has the unique fruit flavor of persimmon and hawthorn.