Study on Preparation Technology of Red Raspberry Jam and Analysis of Its Processing Cost
Red raspberry jam contains a lot of vitamin C,antioxidants,cellulose,potassium,magnesium,iron,calcium and so on,making it a popular jam among consumers.However,traditional processing methods result in severe loss of nutrients in the red raspberry itself,reducing its biological activity.In this study,with freeze-dried powder of red raspberry as the research material,single factor test and orthogonal test are used to optimize the processing technology of red raspberry jam.The research results show that when the ratio of freeze-dried red raspberry powder to water is 1∶2,the ratio of freeze-dried red raspberry powder to xylitol is 1∶2,the addition amount of citric acid is 0.15％and the addition amount of carrageenan is 0.3％,the red raspberry jam has the highest sensory score of 85.2.At this time,the red raspberry jam has strong aroma,delicate taste and good texture.In addition,the effects of storage time and temperature on the pH value,water activity and soluble solids of red raspberry jam are studied,and the results show that 4 ℃ is more conducive to the storage of red raspberry jam.During the processing and production of red raspberry jam,it can be controlled from three aspects of raw material cost,labor cost and equipment depreciation cost,and the jam income can be increased by improving the quality and output of red raspberry and increasing varieties and specifications.
jamprocessing technologysingle factor testorthogonal test
NETL
NSTL
万方数据
维普
