摘要
以圣女果为主要原料,研究了蔗糖、蛋白糖、柠檬酸对番茄果酱风味的影响和低甲氧基果胶及高溶解度CaCl_2的增稠效果。结果表明,添加15%的蔗糖、0.06%的蛋白糖、0.5%的柠檬酸、0.7%的低甲氧基果胶和0.17%～0.20%的CaCl_2时,制成的圣女果酱可溶性固形物含量w<40%,pH 3.2,粘度为15 Pa·s,风味宜人,色泽自然,果酱凝胶稳定,涂抹性良好。
Low sugar cherry-tomato jam was prepared. Optimal quantities of all kinds of ingredients were defined through experiments. Effects of gelatinizers on low sugar jam were discussed and the best gelatinizer was defined. The product has a soluble solids content of 40% and a good flavor and texture.
出处
《热带农业科学》
2007年第4期47-49,共3页
Chinese Journal of Tropical Agriculture
