山药柠檬复合果酱的研制-《中国调味品》

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摘要:: 本文研究了以山药、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17min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。

Abstract:: The sample uses yam and lemon, which are considered to be medicine and edible plants In TCM theory, as raw material to make low-sugar jam. The effects of the ratio of yam pulp to lemon juice, the amount of lemon peel, the amount of added sugar and the cooking time on the quality of jam were investigated by complete randomalized design and orthogonal experimental design, and the best process was selected. The results showed that when the ratio of yam pulp to lemon juice was 17:3, the added amount of sugar was 45% of mixed fruit and vegetable juice, the added amount of peel was 21% of mixed fruit and vegetable juice, and the cooking time was 17min, the quality of yam lemon compound jam was the best. The rich, full jam is featured by light yellow color, fine texture and lemon peel particles evenly dispersed in which has a strong lemon aroma