低糖桑椹红枣营养果酱研制.doc

低糖桑椹红枣营养果酱的研制现代食品科技ModernFoodScienceandTechnology2008,,,吴娱明,施英,廖森泰,刘学铭(广东省农!止科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广东广州510610)摘要:选用药食两用的桑椹和红枣为主要原料通过正交试验探讨了低糖桑椹红枣营养果酱加工工艺流程和工艺参数,,以果浆(其中桑椹果浆70%,红枣泥3O%)5O%,糖30%,%,低甲氧基果胶(%)和CaCl,(%)为原料可生产出风味浓郁,色泽鲜艳,酱体均匀细腻,%,,,,成品保存6个月以上无返砂,:桑椹;红枣;低糖果酱中图分类号:;文献标识码:A;文章篇号:(2008)11-1130—03PreparationofLowSugarNutritionalJamusingMulberryFruitandJujubeZoUYu-Xiao,WUYu—Ming,SHIYing,LIAoShen?Tai,LIUXue-Ming(InstituteofSericultureandAgro—foodScienceandTechnology,GuangdongAcademyofAgricultureSciences,KeyLaboratoryofAgro—foodScienceandTechnologyofGuangdong,Guangzhou510610,China)Abstracts:Theoptimaltechniqueoflow—poundjamusingmulberryfruitandjujubewasdiscussedthroughorthogonaltestandtheeffectsofthickeningagen~,sugar,citricacid,lowmethoxylpectin50%andCaC12were50%(mulberryplasm70%andjujubeplasm30%),30%,%,%%,respectively,poundjamhadbrightcolor,full-bodiesflavor,goodappearanceandhighstability,withitssolublesolids,acidity,anddietaryfibercontentbeingoflessthanorequalto45%,--,:mulberryfruits;jujube;low-sugarjam红枣(Jujube,Chinesedate)为鼠李目(Rhamnales)鼠