[1]张军.橘皮草莓复合果酱的工艺研究[J].中国调味品,2019,(09):116-118.
　Study on the technology of tangerine peel and strawberry compound jam[J].CHINA CONDIMENT,2019,(09):116-118.
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橘皮草莓复合果酱的工艺研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
116-118
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
Study on the technology of tangerine peel and strawberry compound jam
作者:
张军
文献标志码:
A
摘要:
本实验以橘皮和草莓为主要原料，对橘皮草莓复合果酱的加工工艺进行研究，确定橘皮草莓复合果酱最佳配方。结果表明：在橘皮草莓复合果酱中，橘皮酱与草莓酱的比例为2:3，白砂糖40%，柠檬酸0.3%，羧甲基纤维素钠0.1%，此时橘皮草莓复合果酱的果香味浓郁纯正，颜色呈橙黄色，酸甜适口，酱体有较好的流动性。各因素对此复合果酱的感官影响次序是：白砂糖>柠檬酸>增稠剂。在此条件下，可溶性固形物的含量为32%，总糖的含量为28g/100g，总砷的含量为0.05mg，未检出铅的含量。
Abstract:
in this experiment, the processing technology of tangerine peel and strawberry compound jam was studied, and the best formula of tangerine peel and strawberry compound jam was determined. The results showed that the ratio of tangerine peel jam to strawberry jam was 2:3, white granulated sugar 40%, citric acid 0.3%, carboxymethyl cellulose 0.1%. The order of sensory influence of all factors on compound jam was: white granulated sugar >, citric acid > thickener. Under these conditions, the content of soluble solids was 32%, the content of total sugars was 28g/100g, the content of total arsenic was 0.05mg, and the content of lead was not detected.
更新日期/Last Update: 2020-06-23