红心火龙果果酱的研制
Development of red heart dragon fruit sauce
王丽娜 1张小满1
作者信息
- 1. 许昌学院 食品与药学院(许昌 461000)
- 折叠
摘要
本试验研制了一种红心火龙果果酱,通过单因素试验分析了白砂糖添加量、柠檬添加量、蜂蜜添加量和黄原胶添加量对红心火龙果果酱感官评分的影响,并通过正交试验对产品配方进行优化.结果表明:以红心火龙果果肉质量为基础,在白砂糖添加量12％,柠檬添加量14％,蜂蜜添加量22％、原胶添加量1.1％时,得到的产品品质最佳,感官评分最高.
Abstract
This experiment developed a red heart dragon fruit sauce.The effects of adding white sugar,lemon,honey,and xanthan gum on the sensory evaluation of red pitaya jam were analyzed through a single factor experiment.Optimize the product formula through orthogonal experiment.The results showed that the best product quality and sensory score were obtained based on the quality of the red pitaya flesh,with a sugar content of 12％,lemon content of 14％,honey content of 22％,and original gum content of 1.1％.
关键词
红心/火龙果/果酱Key words
red heart/pitaya/jam引用本文复制引用
出版年
2025
NETL
NSTL
万方数据