含紫苏油粕苹果酱的研制

摘要

Fresh apples as the main jam material, perilla oil meal, citric acid white sugar and other accessories were added to produce applesauce, and orthogonal test to determine the optimum formulation. The result showed that the amount of perilla oil meal was the greatest impact on the quality of applesauce, followed by the amount of sugar, and citric acid with minimal impact. The best process parameters:the amount of perilla oil meal 0.9%, and the content of sugar was 24%, respectively, 0.4 %eitrie aeid,0.7%thickening agents (including 0.4%CMC, 0.1%carrageenan,0.2 %xanthan gum ). The produce jam was delicious, good in stability and good flavor.%以新鲜苹果为主要原料，添加紫苏油粕、柠檬酸、白砂糖等辅料生产含紫苏油粕苹果酱，通过单因素与正交试验确定苹果酱的最佳工艺配方。结果表明，紫苏油粕的加入量对苹果酱品质影响最大，其次是白砂糖的加入量，最后为柠檬酸。含紫苏油粕苹果酱的最佳工艺参数为：紫苏油粕量为0.9%、白砂糖量为24%、柠檬酸量为0.4%，增稠剂为0.7%（CMC0.4%，卡拉胶0.1%，黄原胶0.2%）。所制作的含紫苏苹果酱风味独特、酸甜适口，具有较好的稳定性。