摘要
以紫薯为主要原料,通过单因素试验和正交试验,确定紫薯果酱的最优生产工艺参数。结果表明,每100 g紫薯浆中添加白砂糖45 g,柠檬酸0.2 g,羧甲基纤维素钠1.4 g,经加热浓缩18 min,可生产出风味独特、质地细腻、营养丰富的紫薯果酱。
Jam is studied using fresh purple sweet potato as main material. Then,the formula of the particle jam made of purple sweet potato is developed by single-actor methods and orthogonal test. The results show that the jam with high quality can be obtained under the following conditions：joining the sugar 45 g,citricacid 0.2 g,CMC-Na 1.4 g into each 100 g purple sweet potato and heating concentration after 18 min. In this condition,the product has the unique flavor,delicate texture and rich nutrition.
出处
《农产品加工（下）》
2015年第3期17-19,共3页
Farm Products Processing
关键词
紫薯
果酱
加工工艺
感官品质
purple sweet potato
jam
processing technology
sensory quality
