摘要
以葡萄、毛酸浆为主要原料,制作复合果酱。通过单因素试验和响应面试验确定了果酱中毛酸浆比例、柠檬酸、白砂糖、果胶的添加量分别为33.8g/100g、0.17%、35%、0.4%时最佳。在此条件下做验证试验,成品为紫红色,酸甜适度,口感细腻,果酱组织状态均匀,酱体不分层,不脱水,为凝胶浆状,气味很协调(具有葡萄和毛酸浆特有的混合香气),可溶性固形物(20°折光计)≥25%,维生素C含量为64.83mg/100g,pH值为3.73~3.82,糖含量为49%,菌落总数为36CFU/g,大肠杆菌为0MPN/100g,致病菌未检出。
Physalis pubescens and grapes are used as the raw materials to make compound jam. On the basis of single experiments, the best formula of compound jam based on the sensory score is optimized by the response surface analysis method. The maximum sensory score of compound jam is obtained when the proportion of Physalis pubescens peels and grapes is 33.8 g/100 g, adding 0.17% citric acid, 35% sugar and 0.4% pectin. Under such conditions, the compound jam is purple red, with moderate sweetness and sourness, delicate taste, the tissue state of jam is uniform, the sauce body is not stratified or dehydrated, is gelatinous, and the flavor is very harmonious (it has the mixed aroma of grape and Physalis pubescens ), the soluble solid (20° refractometer) is ≥25%, the content of vitamin C is 64.83 mg/100 g, the pH value is 3.73~3.82,the sugar content is 49%, the total number of colonies is 36 CFU/g,the coliform is 0 MPN/100 g,the pathogenic bacteria are not detected.
作者
班硕
胡楠楠
徐凌志
尤丽新
BAN Shuo;HU Nan-nan;XU Ling-zhi;YOU Li-xin(College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118,China;College of Biological Food, Changchun Science and Technology University,Changchun 130600, China)
出处
《中国调味品》
CAS
北大核心
2019年第6期114-118,共5页
China Condiment
关键词
葡萄
毛酸浆
复合果酱
grape
Physalis pubescens
compound jam
