低糖山楂-红枣复合果酱配方研究

以新鲜山楂与干制红枣为原料研制一种低糖复合果酱。采取添加增稠剂增加果酱的胶黏性和降低水分活度,通过单因素试验对山楂红枣复配比、白砂糖、柠檬酸添加量、以及对单一增稠剂的种类和添加量进行筛选。根据感官评分,采用正交试验方法,优化低糖山楂红枣复合果酱的最优配方。红枣复配比为7:3,糖添加量为20%,柠檬酸添加量为0.15%,复合增稠剂添加量为0.8%时,感官评分最高为85分。

Research on the Formula of Low Sugar Haw and Jujube Compound Jam

A low-sugar compound jam was prepared with hawthorn fruit and jujube as the raw materials. By adding thickening agent to increase tackiness of jam and reduce its water activity and by single-factor experiment,the compound ratio of hawthorn and jujube,the amount of sugar added and amount of citric acid added as well as type and amount of single thickening agent added were screened. According to the sensory evaluation score and by using the orthogonal experiments,the optimum formula of low-sugar hawthorn and jujube compound jam was optimized. When the compound ratio of hawthorn and jujube is 7:3,and the amount of sugar,citric acid and compound thickening agent added is 20%,0.15% 0.8%,respectively,the highest sensory evaluation score is 85 points.