安徽农业科学2017，Vol.45Issue(33)：96-99,112,5.
猕猴桃低糖复合果酱加工工艺
Study on the Processing Technology of Kiwifruit Low Sugar Compound Jam
摘要
Abstract
[Objective]To optimize the processing conditions of kiwifruit low sugar compound jam.[Method]With the golden apple, kiwi fruit, yam iron as the main raw materials, through single factor experiment and L9 (34 ) orthogonal test, the preparation process of the compos-ite index of kiwifruit jam with low sugar in sensory evaluation.[ Result] According to the orthogonal analysis, optimum process conditions for low sugar kiwifruit compound jam golden kiwifruit 60 g,Apple 20 g, iron yam 20 g, the ratio of raw materials was 3:1:1, sugar 18%, citric acid 8%, CaCl20.2%, together with the composite thickening agent of low methoxyl pectin and 0.6% cm sodium carboxymethyl cellulose 0.1%, vacuum concentration 30-40 min and sterilization prepared kiwifruit compound jam bright color, delicious taste, low sugar, rich nu-trition and unique flavor.[ Conclusion] This study can provide relevant ideas and new approaches for the comprehensive processing and utiliza-tion of kiwifruit.关键词
猕猴桃/低糖/复合果酱/加工工艺Key words
Kiwifruit/Low sugar/Compound jam/Processing technology分类
轻工纺织引用本文复制引用
陈诗晴,王征征,姚思敏薇,罗静,李玉锋..猕猴桃低糖复合果酱加工工艺[J].安徽农业科学,2017,45(33):96-99,112,5.基金项目
四川省科技支撑项目(16205537). （16205537）
