[目的]优化猕猴桃低糖复合果酱加工工艺条件.[方法]以金艳猕猴桃、苹果、铁杆山药为主要原料,通过单因素试验和L9(34)正交试验,以感官评价为指标优化了猕猴桃低糖复合果酱的制备工艺.[结果]根据正交试验优化分析,得出猕猴桃低糖复合果酱的最佳工艺条件为金艳猕猴桃60 g,苹果20 g,铁杆山药20 g,原料配比为3:1:1,白砂糖18%,柠檬酸8%,CaCl20.2%,再配合复合增稠剂低甲氧基果胶0.6%和羧甲基纤维素钠0.1%,真空浓缩30~40 min并进行杀菌处理,制得的猕猴桃复合果酱色泽鲜明、味道可口、低糖、营养丰富、风味独特.[结论]该研究可为猕猴桃综合加工利用提供相关思路和开辟新途径.%[Objective]To optimize the processing conditions of kiwifruit low sugar compound jam.[Method]With the golden apple, kiwi fruit, yam iron as the main raw materials, through single factor experiment and L9 (34 ) orthogonal test, the preparation process of the compos-ite index of kiwifruit jam with low sugar in sensory evaluation.[ Result] According to the orthogonal analysis, optimum process conditions for low sugar kiwifruit compound jam golden kiwifruit 60 g,Apple 20 g, iron yam 20 g, the ratio of raw materials was 3:1:1, sugar 18%, citric acid 8%, CaCl20.2%, together with the composite thickening agent of low methoxyl pectin and 0.6% cm sodium carboxymethyl cellulose 0.1%, vacuum concentration 30-40 min and sterilization prepared kiwifruit compound jam bright color, delicious taste, low sugar, rich nu-trition and unique flavor.[ Conclusion] This study can provide relevant ideas and new approaches for the comprehensive processing and utiliza-tion of kiwifruit.
展开▼
