Processing technology of pulp type low-sugar blueberry jam
Using blueberry in southern China as raw materials,combined with sugar,thickening agent,without addition of preservatives and pigment case,through single factor test,orthogonal test and sensory evaluation,the optimal formula and technology of low-sugar blueberry jam was determined.Results show that when blueberry pulp was 40％,the optimal thickening agent was modified starch 3％,CMC-Na 0.4％,xanthan gum 0.1％,sugar acid ratio 40∶1,white sugar content 30％; and the optimal sterilization condition was 85 ℃ for 15 min.The product characteristic was rich in pulp,sweet and sour taste,natural color,unique flavor,smear resistance,good stability,with nutrition and health fumction.The solid content of the product was 35％～45％,acidity 0.8％～1.2％ without back to sand,bleeding,and mildew phenomenon.
NETL
NSTL
万方数据
维普
