| 猕猴桃果酱工艺优化研究 |
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| 作者姓名： | 张臻 豆康宁 康锦锦 |
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| 作者单位： | 漯河医学高等专科学校食品营养系,河南 漯河 462002;河南省休闲食品工程技术研究中心,河南 漯河 462002;漯河市食品营养与安全检测工程技术研究中心,河南 漯河 462002;漯河医学高等专科学校食品营养系,河南 漯河,462002 |
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| 摘 要： | 为了优化猕猴桃果酱配方,本文针对白砂糖糖液浓度、柠檬酸浓度、复合增稠剂的比例和浓度进行控制,通过正交试验得出最佳配方:糖液浓度为40%,柠檬酸浓度为0.25%,复合增稠剂(黄原胶∶CMC=4∶1)为0.9%,制成的猕猴桃果酱口感细腻,酸甜可口,风味独特。
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| 关 键 词： | 猕猴桃 果酱 黄原胶 CMC |
Research of the Kiwifruit Jam Processing Technology |
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| Authors: | Zhang Zhen Dou Kangning Kang Jinjin |
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| Institution: | (Food Nutrition Departement of Luohe Medical College,Luohe 462002,China;Henan Engineering Research Center of Leisure Food,Luohe 462002,China;Luohe Engineering Research Center of Food Nutrition and Safety,Luohe 462002,China) |
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| Abstract: | The experiment studied on the kiwifruit jam processing technology,aimed at sugar liquid concentration,citric acid concentration,the proportion and concentration of compound thickner.The result showed that the best recipe was that sugar liquid concentration was 40%,citric acid concentration was 0.25%,compound thickner(xamthan gum∶CMC=4∶1)was 0.9%.By this way,the kiwifruit jam was the best quality. |
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| Keywords: | Kiwi fruit Jam Xamthan gum CMC |
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