【摘要】 本试验以猕猴桃和香蕉为原料进行果酱的研制,通过对加工工艺的研究,探讨了甜味剂和增稠剂对产品品质的影响,确定了生产猕猴桃香蕉果酱基本加工工艺。通过设计正交实验,得出猕猴桃香蕉果酱最佳配比为:白砂糖添加量20%,麦芽糖添加量5%,三氯蔗糖添加量0.015%,黄原胶添加量0.3%。在此最优配方下测得可溶性固形物含量为45%,总酸含量为2.35g/100g,总糖含量为27.87g/100g,Vc含量为35.91mg/100g,微生物含量在国标规定范围内。制成的猕猴桃香蕉果酱口感细腻、香气宜人、营养丰富,组织形态好。更多还原

【Abstract】 In this experiment, take fresh kiwifruit and banana as raw material for developing the sauce, studied on the processing technology; defined the process parameters such as sweeteners, thickeners which produce influence to product quality; assured processes of kiwifruit and banana sauce. The experiment discussed through orthogonal test, the optimal technique was investigated. The results showed that the most optimum content of the compound sauce were white sugar 20%, maltose 5%, sucralose 0.015%, xanthan gum 0.3%. The content of soluble solids was 45%, the total acid content was 2.35 g/100 g, the total sugar content was 27.87 g/100 g, the Vc content was 35.91 mg/100 g, and the microbial content was within the national standard. The sauce has a good performance on the taste, flavor, nourishment and tissue.更多还原