食品工业科技2013，Vol.34Issue(5)：239-244,6.
低糖马尾藻果酱加工工艺的研究
Research of the technology of low-sugar Sargassum jam
摘要
Abstract
The optimum processing technology and suitable formula of low sugar jam using Sargassum siliquastrum were studied.Fuzzy comprehensive evaluation was used to judge the quality of jam.Single-factor was employed to determine the right conditions among the ratio of liquid to solid,the time of concentration and quality improvers.The process parameters were optimized by neural network and the neural network model was established.The results showed that when the ratio of liquor to material was 5,the concentration time was 25min under 80℃,the ratio of sugar to material was (1.69 ±0.01) :1 ,the citric acid addition was 0.65%~0.70% ,and CaCl2 addition was 0.02% ,the total sugar was 29.73%.The Sargassum jam with unique flavor had nice structure,taste, scents and spreadability and low sugar.关键词
马尾藻/低糖果酱/模糊综合评判法/神经网络Key words
Sargassum siliquastrum/low sugar jam/fuzzy comprehensive evaluation/neural network分类
轻工纺织引用本文复制引用
陈亚静,王维民,李杰灵..低糖马尾藻果酱加工工艺的研究[J].食品工业科技,2013,34(5):239-244,6.基金项目
广东省科技厅项目(2011B020310010). （2011B020310010）
