Brewing Technology Engineering Research Center,Department of Food Science,Jilin Agricultural Science and Technology College,et al.Preparation of Low-sugar Jam with Blueberry and Tomato[J].Northern Horticulture,2013,37(17):142-144.
低糖蓝莓番茄复合果酱的研制
- Title:
- Preparation of Low-sugar Jam with Blueberry and Tomato
- 文章编号:
- 1001-0009(2013)17-0142-03
- 分类号:
- TS 255.43
- 文献标志码:
- A
- 摘要:
- 以蓝莓、番茄为主要原料，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，通过单因素试验与正交实验，研究了果酱的最佳工艺配方，并通过感官检验对果酱进行了评价。结果表明：采用蓝莓浆与番茄浆配比3∶7，增稠剂（CMC和黄原胶比例为1∶1）添加量为0.3%，柠檬酸添加量为0.18%，加糖量为30%，可研制出色泽自然、风味独特、酸甜可口、胶凝稳定性好、具有营养保健功能的低糖复合果酱，该产品具有一定市场潜力。
- Abstract:
- Using blueberry and tomato as main materials,a low-sugar 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,and through the senses inspection low-sugar jam were evaluated.The results showed that the mixing proportion of blueberry and tomato was 3∶7,stabilizer for CMC and xanthan gum (ratio of 1∶1),adding amount for 0.3%,citric acid additives for 0.18%,sugar of additives for 30%.The produced jam was delicious with genuine luster,unique flavor,delicious sour-sweet taste and stable against gelation,as a nutritional and healthy low-sugar jam.It maintained a high potential of market development．
参考文献/References:
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[7] 牟增荣.增稠剂提高低糖番茄果酱凝胶效果的研究[J].食品工业科技,1997(2):39-41.
相似文献/References:
[1]曾维丽,魏永义,王方方.低糖红薯山楂复合果酱的研制[J].北方园艺,2012,36(16):167.
ZENG Wei-li,WEI Yong-yi,WANG Fang-fang.Production of Low-sugar Jam with Hawthorn and Sweet Potato[J].Northern Horticulture,2012,36(17):167.
备注/Memo
第一作者简介：张文英（1963-），女，本科，副教授，研究方向为果蔬贮藏与加工。E-mail：wenyingzhang63@163.com.
基金项目：吉林农业科技学院储备基金资助项目（吉农院合字［2012］第410号）。
收稿日期：2012-11-09