| 山楂复合果酱罐头产品配方及工艺的研发 |
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| 引用本文： | 杨玉新,徐晓燕.山楂复合果酱罐头产品配方及工艺的研发[J].粮油加工,2014(4):78-81. |
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| 作者姓名： | 杨玉新 徐晓燕 |
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| 作者单位： | 中亚食品研发中心,新疆乌鲁木齐830026 |
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| 基金项目： | 新疆维吾尔自治区国际科技合作计划项目（20136010） |
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| 摘 要： | 本文主要研究了以山楂和南瓜为主要原辅料的复合果酱配方及工艺。在单因素试验的基础上,采用响应面法对复合果酱的最佳配方进行优化,并对产品进行了品尝评分。经过响应面法优化,得到最佳的工艺参数:南瓜添加量为52.20%、山楂添加量为24.50%和白砂糖添加量为12.85%。通过以上配方制得的产品色泽、口味和感官最佳。
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| 关 键 词： | 山楂 果酱 罐头 配方 |
Development of Haw Compound Jam Can Product Formulation and Process |
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| Yang Yuxin,Xu Xiaoyan.Development of Haw Compound Jam Can Product Formulation and Process[J].Cereals and Oils Processing,2014(4):78-81. |
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| Authors: | Yang Yuxin Xu Xiaoyan |
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| Affiliation: | (Central A sia food research and development center, Urumqi, X injiang Uygur A utonomous Region 830026) |
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| Abstract: | Taking hawthorn and pumpkin as main raw materials, composite jam formula and process were developed. Based on a series of single-factor tests, the best formula compound jam was optimized by response surface method. At the same time, products were tasted and scored. After response surface optimized, the best process parameters were as followes： pumpkin dosage of 52.20%, hawthorn dosage of 24.50% and sugar dosage of 12.85%. By above formula, best color, taste and seusory were obtained. |
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| Keywords: | Hawthorn Jam Canned Formula |
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