脆熟期红枣加工果酱技术研究

以脆熟期全红枣果实为原料,通过不同软化工艺比较分析,在固定枣果浆的基础上对白砂糖、柠檬酸和熬制时间进行正交优化试验。结果表明:热蒸汽软化能较好保存红枣的营养成分。影响果酱感官品质的因素大小顺序为熬制时间>白砂糖用量>柠檬酸用量;主要原料最佳质量配比及熬制时间参数为红枣果实与水按质量比1:1打成的枣果浆400g、白砂糖140g、柠檬酸0.8g、熬制时间15min,所得产品具有较好的感官和营养品质。

Process Optimization for Development of Jam from Fresh Jujubes

Fresh jujubes were softened,beaten into pulp and cooked with the addition of white sugar and citric acid to prepare fruit jam.Various softening parameters were investigated.White sugar and citric acid amounts and cooking time were optimized by orthogonal array design.The results indicated that steam softening could maintain most nutrients of jujubes.Cooking time had the highest effect on jam quality,followed by white sugar amount;the effect of citric acid amount was the weakest.Fruit jam with high sensory and nutritional quality was obtained through beating jujubes in the presence of water at a mass ratio of 1:1 into pulp followed by 15 min cooking with the addition of 140 g of white sugar and 0.8 g of citric acid.