摘要
以黑木耳和草莓为原料,以感官评分为评价指标,采用打浆、熬制、热灌装、脱气、杀菌等工艺制备黑木耳草莓果酱。通过单因素和正交试验,确定了黑木耳草莓果酱的最佳配方为黑木耳浆30 g,草莓果浆50 g,果胶2.5 g,柠檬酸0.3 g,白砂糖26 g,柠檬酸钠0.16 g;最佳工艺为补水至200 m L,熬制时间10 min,经热灌装、脱气和杀菌制备的黑木耳草莓果酱为亮红色,组织状态细腻,口感酸甜适口,适合大众消费群体。
In this study, the compound jam is processed by using Auricularia auricular and strawberry as raw material, squeezing, decocting, hot filling, degassing and sterilizing their pulp, having sense organs to be evaluation index. By single factor and orthogonal test, the best product formula and manufacturing technique are obtained as follous： 30 g A uricularia, 50 g strawberry jam, 2.5 g pectin, 0.3 g citric acid, 26 g granulated sugar, 0.16 g sodium citrate, all of which are mixed by adding 200 mL drink water, by decoction for 10 minutes. By the process of hot filling, degassing and sterilizing, the color of compound jam turned into bright red, its tissue is exquisite, it tastes a little sour and sweet that are suitable for the mass consumer group.
出处
《农产品加工（下）》
2015年第9期20-23,共4页
Farm Products Processing
基金
"十二五"国家科技支撑计划课题(2013BAD16B06)
黑龙江省科学院基金项目(KY14BKXH07)
关键词
黑木耳
草莓
果酱
A uricularia auricular
strawberry
jam
