摘要
研究了以山药、柠檬两种药食同源材料为原料,制成低糖风味果酱。通过单因素试验和正交试验探究山药浆与柠檬汁比例、柠檬皮添加量,复合糖添加量及煮制时间等对果酱品质的影响,并挑选最佳工艺。结果表明:当山药浆与柠檬汁比为17∶3,糖的添加量为混合果蔬汁的45%,果皮添加量为混合果蔬汁的21%,煮制时间为17 min时,山药柠檬复合果酱的品质最好。该果酱呈浅黄色,质地细腻,柠檬果皮颗粒均匀分散于其中,有浓郁的柠檬香气。
Low-sugar flavor jam is prepared from yam and lemon.The effects of the ratio of yam pulp to lemon juice,the additive amount of compound sugar and lemon peel and cooking time on the quality of jam are studied by single factor and orthogonal experiments,and the optimum technology is selected.The results show that when the ratio of yam pulp to lemon juice is 17∶3,the sugar content is 45%of mixed fruit and vegetable juice,the peel content is 21%of mixed fruit and vegetable juice,and the cooking time is 17 min,the quality of yam and lemon compound jam is the best.The jam is light yellow,with delicate texture,the lemon peel particles are evenly dispersed in it,with strong lemon aroma.
作者
张玲玲
王英平
孙高飞
王建化
ZHANG Ling-ling;WANG Ying-ping;SUN Gao-fei;WANG Jian-hua(Haidu College,Qingdao Agricultural University,Laiyang 265200,China;Huangdao Customs,Huangdao 266000,China;Yantai Fulin Mine Machinery Co.,Ltd.,Zhaoyuan 265400,China)
出处
《中国调味品》
CAS
北大核心
2019年第8期110-113,共4页
China Condiment
基金
莱西市科技计划项目(17-gg-10)
