| 胡萝卜、苹果、枸杞复合营养果酱的加工 |
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| 引用本文： | 王敏,刘邻渭,姜莉.胡萝卜、苹果、枸杞复合营养果酱的加工[J].郑州轻工业学院学报(自然科学版),1999,14(2):41-44. |
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| 作者姓名： | 王敏 刘邻渭 姜莉 |
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| 作者单位： | 西北农业大学食品科学系 |
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| 摘 要： | 以胡萝卜、苹果、枸杞为原料，研制出了富含β－胡萝卜素的新型营养果酱．试验结果表明，以果泥（其中胡萝卜５５％，苹果４０％，枸杞５％）５０％，蔗糖５０％，柠檬酸０．５％为原料可生产出风味、色泽、质地优良的复合果酱．经灭酶软化、常压浓缩、灭菌等工艺处理后，产品固形物含量＞６５％，β－胡萝卜素含量为２１．３ｍｇ／ｋｇ，总糖含量＞４０％，酸度为２．５～３．５，成品保存６个月以上无返砂、褪色现象，色泽、风味优于市售苹果酱，且工艺操作简便，原料成本低廉．
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| 关 键 词： | 胡萝卜 苹果 枸杞 果酱 加工 工艺 |
THE PROCESSING TECHNOLOGY OF CARROT,APPLE AND LYCIUM CHINENSE COMPOUND
JAM |
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| Wang MinFood Science.THE PROCESSING TECHNOLOGY OF CARROT,APPLE AND LYCIUM CHINENSE COMPOUND
JAM[J].Journal of Zhengzhou Institute of Light Industry(Natural Science),1999,14(2):41-44. |
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| Authors: | Wang MinFood Science |
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| Affiliation: | Wang MinFood Science Department of Northwestern Agricultual UniversityLiu
LinweiJiang LiWang Qinglin |
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| Abstract: | ith carrot, apple and lycium chinense as main
materials, the nutritious jam confaining rich carotene has been studied.The result show that the
best material proportion for jam with best flavor, color and texture is: fruit paste (carrot 55%,
apple 40% and lycium chinense5%) 50%, sucrose 50% and citric acid 0.5%. After killing enzyme
and softening, normal processure concertration, pastenzation technology, the product contains
65% solid contain, 21.3 mg/kg carotene, total sugar 40%, and acidity 2.53.5. The jam has no
sugar crystallization and discolouringwhen it be preserved more than six monthes. The color
and flavor of the jam is better than that of jam in the market, and processing technology is
simple,the material is cheap. |
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| Keywords: | arrot apple lycium chinense jam processing technology |
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