葡萄玫瑰花复合果酱的研制
Development of Grape Rose Compound Jam
王丽娜 1刘舒敏 1王永辉1
作者信息
- 1. 许昌学院 食品与药学院,河南 许昌 461000
- 折叠
摘要
以葡萄、鲜玫瑰花为主要原料,制作复合果酱.以感官评价为标准,通过单因素试验和正交试验确定果酱的最优配方.试验结果为:葡萄玫瑰花配比为 8∶2,以葡萄和玫瑰花的总质量为基础,白砂糖、柠檬酸和黄原胶的添加量分别为28%,0.25%和0.5%.复合果酱颜色鲜艳、有光泽,酸甜适中,口感细腻.
Abstract
Making compound jam as grapes and fresh roses was the main raw materials.The optimal formula of jam was determined as standard of sensory evaluation through single factor test and orthogonal test.The result was follows:the mass ratio of rose and grape was 8∶2.Based on the total quality of grapes and roses,the addi-tion amounts of white granulated sugar was 28%,the addition amounts of citric acid was 0.25%,the addition amounts of xanthan gum was 0.5%.Under this formula,compound jam has bright color,luster,moderate acid-ity and sweetness,delicate taste and easy to apply.
关键词
葡萄/玫瑰花/复合果酱/正交试验Key words
grapes/fresh roses/compound jam/orthogonal test引用本文复制引用
出版年
2024
NETL
NSTL
万方数据