以蓝莓酒渣为试验原料,制作蓝莓酒渣果酱.通过单因素试验和正交试验确定最佳的蓝莓酒渣果酱制作工艺条件为:蔗糖与蜂蜜质量比30∶20、柠檬酸0.2％、混合胶(海藻酸钠∶黄原胶=4∶1)2.0％、加热时间15 min.在此工艺条件下,所得蓝莓酒渣果酱颜色呈深蓝紫色,有光泽,酸甜适口,粘稠,无糖结晶,且在面包上的涂抹性较好,感官评分达90.5分,花色苷含量达10.90 mg/L,高于原蓝莓酒中花色苷含量(5.90 mg/L).%Using blueberry wine residue as raw material, blueberry wine residue jam was developed. By single factor experiments and orthogonal experiments, the optimum preparation technology conditions of the jam were determined as mass ratio of sucrose and honey 30∶20, citric acid 0.2％, mixed glue (sodium alginate ∶ xanthan gum=4∶1) 2.0％, heat time 15 min. Under the process conditions, the blueberry wine residue jam was deep bluepurple color, shiny, sauce sweet and sour, viscous, without sugar crystallization and showed good applicability on the bread. The sensory score was 90.5, the anthocyanin content was up to 10.90 mg/L, which was higher than that in the original blueberry wine (5.90 mg/L).
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