摘要
以金耳、苹果为主要原料,结合果酱制品的加工工艺,研制出有益人体健康的功能性复合果酱。运用单因素试验与正交试验分析,得出该产品的最优配比为金耳与苹果质量比20∶80,熬煮时间18 min,蜂蜜添加量为金耳与苹果总质量的25%,柠檬汁添加量为金耳与苹果总质量的2.0%。在此条件下制备的果酱产品颜色呈浅褐黄色,性状稳定,无结块、分层现象,富有光泽,酸甜适中。
A functional compound jam was developed with Tremella aurantialba and apple as the main raw materials,com-bined with the processing technology of jam products.By analyzing single-factor and orthogonal test,the optimum ratio of Tremella aurantialba to apple was 20∶80,the boiling time was 18 min,the amount of honey and lemon juice added were 25%and 2.0%of the total mass of Tremella aurantialba and apple,respectively.This test jam product color was light brown yellow,stable,no caking and no layering phenomenon appears.It was rich luster,moderate sour and sweet.
作者
郝瑞芳
吉哲慧
HAO Ruifang;JI Zhehui(Jinzhong University,Jinzhong,Shanxi 030619,China)
出处
《农产品加工》
2021年第9期6-9,共4页
Farm Products Processing
基金
晋中学院院级基金项目(201911)。
关键词
金耳
苹果
功能性复合果酱
加工工艺
Tremella aurantialba
apple
functional compound jam
processing technology
