【摘要】 为研制出色香味俱佳且无花果风味浓郁的果酱,以"金四方1号"无花果为原料,采用单因素试验和正交试验对影响果酱品质的关键因素进行研究,确定出最优工艺参数为:无花果的添加量200g,液料比为2∶1,白砂糖的添加量为60%,柠檬酸的添加量为0.8%,复配增稠剂的添加量为0.4%,果酱的浓缩时间为2h,制得的无花果果酱色泽、风味、口感、组织状态俱佳。更多还原

【Abstract】 In order to develop FIG jam which is good flavor and nutritional health instead of common single highsugar jam, taking Jinsifang No.1 FIG as raw materials, single-factor test and orthogonal experiment were applied to design the experiment and study the key factors affecting the jam to determine the optimal process parameters.The most optimal parameters: the FIG is 200 g, ratio of sample to solution is 2 ∶1, sugar dosage is 60%, citric acid dosage is 0.8%, mixed thickener is 0.4%, the time of jam concentrated is 2 h. On this condition, the acquire FIG jam is the best in color,flavor,taste and texture.更多还原