低糖柚子皮菠萝复合果酱的工艺研究

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0.5%,黄原胶为0.4%.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.%Using shaddock peel and pineapple as main material, a low-sugar compound jam was prepared with granulated sugar and thickening agents as ingredients and without preservative, essence and pigment by appropriate processing technology.The optimal formula for the jam was confirmed by single factor and orthogonal test as follows: the mixing proportion of citric acid and xanthan gum were 35%, 0.5% and 0.4% respectively.The produced jam was delicious with genuine luster and stable against gelation.Since the content of soluble solids was 35%, the energy of the jam was low.As a nutritional and healthy food, the jam maintained a high potential of market development.