摘要
以玫瑰花、陈皮、柚子瓤、橙子等为原料制作复合果酱,通过单因素实验和响应面优化花茶柚子瓤复合果酱的配方,研究结果表明,花茶柚子瓤复合果酱的最优配方为:玫瑰花与陈皮的比例3∶1、柚子瓤橙子比例81.15 g/100g、黄原胶添加量0.63%、白砂糖添加量55.27%,制作出的复合果酱感官评分平均值为95.89分,可溶性固形物添加量符合国家标准.
A compound jam was prepared with rose,orange peel,grapefruit pulp,orange as the raw materials.The optimum fermentation of compound jam were optimized by single factor experiment and response surface methodology.The results showed that the optimal formula of pomelo pulp compound jam was as follows:the ratio of rose to tangerine peel was 3∶1,the ratio of grapefruit to orange was 81.15 g/100g,the addition of xanthan gum was 0.63%,and the addition of white sugar was 55.27%.The average sensory score was 95.89.The amount of soluble solids added meets national standards.
作者
杨晓露
魏泉增
郑颖冰
YANG Xiaolu;WEI Quanzeng;ZHENG Yingbing(School of Food and Pharmacy,Xuchang University,Xuchang 461000,China)
出处
《许昌学院学报》
CAS
2024年第5期64-69,共6页
Journal of Xuchang University
基金
河南省教育厅科研项目(23A550016)。
关键词
玫瑰花
柚子瓤
橙子
复合果酱
rose
grapefruit pulp
orange
compound jam
