Use Xinjiang prune as the main raw material, adding different levels of food additives such as sugar, pectin, ascorbic acid, the single factor experiment was carried out and selects the appropriate amount of additives, production canned prune jam by low-temperature vacuum evaporation. On this basis, the optimum process parameters for mahing prune jam are determined by the L9 (33) orthogonal experimental design method. The result show that the prune jam prepared by adding sugar, pectin, ascorbic acid 38%, 0.4%, 0.04%, respectively and the optimum tem-perature of vacuum evaporation is 55℃, it has a unique fruity, sweet and sour, and the best taste.%以新疆西梅为原材料,添加不同含量水平蔗糖、果胶、抗坏血酸等食品添加剂,采用低温真空浓缩工艺生产西梅果酱罐头.选择各食品添加剂的合适添加量进行单因素试验,在此基础上设计3因素3水平正交试验,以确定最佳生产工艺参数.结果表明:蔗糖、果胶、抗坏血酸的添加量分别为38%、0.4%、0.04%,浓缩温度55℃时,所制得的西梅果酱具有独特的西梅果香,酸甜度适宜,口感最佳.
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