雪莲果、胡萝卜复合果酱的研制

以雪莲果、胡萝卜为主要原料,对雪莲果、胡萝卜复合果酱的配方,雪莲果原浆的护色,增稠剂的使用进行了研究。结果表明:100℃条件下热烫1 min,并添加抗坏血酸0.1%、柠檬酸0.3%调整雪莲果原浆pH值为4.0,可以有效的阻止褐变的发生;复合果酱的最佳配方为:雪莲果和胡萝卜比为1.0∶0.5,白砂糖40%,pH值3.0,浓缩时间20 min,琼脂0.2%,魔芋胶0.2%。得到一种可溶性固形物含量约45%、营养强化、风味独特的新型果酱。

Preparation of Yacon and Carrot Compounding Jam

With yacon,carrots as the main raw material,studied the jam recipe of yacon and carrot,the color protection of yacon puree and the use of thickeners.Adapted the method of L9(34) orthogonal experiment analysis in the research of the ratio of yacon and carrots,the quantity of added sugar,pH and the cooking time of sugar.The results showed that the browning can effectively prevented browning at 100 ℃ for 1 min.The addition of 0.1% ascorbic acid,and 0.3% citric acid to adjust the pH value of yacon puree to 4.0.The best formula of compounding jam is: Yacon and carrots atio of 1.0:0.5,40% sugar,pH 3.0,concentrated for about 20 min.0.2% agar,0.2% konjac gum and the 45% quantity of soluble solids,a nourishing new jam which has a unique flavor will be created in this way.