低糖柚子皮菠萝复合果酱的工艺研究-中国酿造.pdfVIP

2009 N o. 6 1　　82 S e ria lN o. 207 C h in a B rew in g 　　 Product D evelopm en t 低糖柚子皮菠萝复合果酱的工艺研究 袁利鹏 ,杨 　君 (广东农工商职业技术学院 ,广东 广州 5 10507) 摘 　要 : 以柚子皮 、菠萝为原料 ,辅之以白砂糖和增稠剂等配料 ,不添加任何防腐剂 、香精 、色素 ,采用合理的制作工艺 ,通过单因素 ( ) 与正交试验 ,确定了果酱的最佳工艺配方 ,即 :柚子皮浆与菠萝果肉浆的复合比例为 60 ∶40 w w∶ ,加糖量为 35% ,柠檬酸 05% , 黄原胶为 04 % 。制成的果酱色泽自然 ,风味宜人 、果酱胶凝稳定性好 ;此外 ,可溶性固形物含量仅为为 35% ,是一种能量低 ,具有 营养保健功能的低糖食品 ,具有一定的市场潜力 。 关 　键 　词 :柚子皮 ;菠萝 ;低糖果酱 中图分类号 : TS255 4 3 　　　文献标识码 : A 　　　文章编号 : 02 54 - 507 1 (2009 ) 06 - 0 182 - 03 Prepara tion of a low suga r com poun d jam w ith shaddock peel an d p in eapple YUAN L ip eng, YAN G Jun ( Guangdong A IB P oly techn ic Colleg e, Guangzhou 51050 7, Ch ina) A b stra ct: U sing shaddock p eel and p ineapp le as m ain m aterial, a lowsugar compound jam was p rep ared w ith granu lated sugar and th ickening agents as ingredients and w ithout p reservative, essence and p igm ent by app rop riate p rocessing technology. The op tim al formu la for the jam was confirm ed by single ( ) factor and orthogonal test as follow s: the m ixing p roportion of shaddock p eel and p ineapp le was 60 4∶0 w w∶ , an s the contents of sugar, citric acid and xanthan gum were 35% , 05% and 04% resp ectively. The p roduced jam was deliciou sw ith genuine lu ster and stab le again st gelation. Since the content of solub le solids was 35% , the energy of the jam was low. A s a nutritional and healthy food, the jam m aintained a high pot