摘要
以葡萄、鲜玫瑰花为主要原料,制作复合果酱.以感官评价为标准,通过单因素试验和正交试验确定果酱的最优配方.试验结果为:葡萄玫瑰花配比为8∶2,以葡萄和玫瑰花的总质量为基础,白砂糖、柠檬酸和黄原胶的添加量分别为28%,0.25%和0.5%.复合果酱颜色鲜艳、有光泽,酸甜适中,口感细腻.
Making compound jam as grapes and fresh roses was the main raw materials.The optimal formula of jam was determined as standard of sensory evaluation through single factor test and orthogonal test.The result was follows:the mass ratio of rose and grape was 8∶2.Based on the total quality of grapes and roses,the addition amounts of white granulated sugar was 28%,the addition amounts of citric acid was 0.25%,the addition amounts of xanthan gum was 0.5%.Under this formula,compound jam has bright color,luster,moderate acidity and sweetness,delicate taste and easy to apply.
作者
王丽娜
刘舒敏
王永辉
WANG Lina;LIU Shumin;WANG Yonghui(Food and Pharmacy College,Xuchang University,Xuchang 461000,China)
出处
《许昌学院学报》
CAS
2024年第2期83-87,共5页
Journal of Xuchang University
基金
许昌学院科研项目(2024ZD012)。
关键词
葡萄
玫瑰花
复合果酱
正交试验
grapes
fresh roses
compound jam
orthogonal test
