低糖草莓果酱加工工艺研究.pdf

• 花匠小妙招
• 2024-12-06 12:21

Hans Journal of Food and Nutrition Science 食品与营养科学, 2017, 6(3), 143-150 Published Online August 2017 in Hans. /journal/hjfns /10.12677/hjfns.2017.63017 Study on Processing Technology of Low Sugar Strawberry Jam * Dawei Chang, Chan Liu, Shuxing Liu , Baochai Fang, Chen Xv, Rongrong Ke School of Food and Biological Engineering, Shaanxi University of Science Technology, Xi′anShaanxi rd th th Received: Jun. 23 , 2017; accepted: Jul. 10 , 2017; published: Jul. 13 , 2017 Abstract Strawberry’s nutrition value is very high, while it is not easy to preserve. Jam production is an ef- fective way of deep processing of fruit, which can improve fruit’s comprehensive benefit. Tradi- tional jam has more sugar and consumers’ demand for low sugar products has significantly risen in an attempt to alleviate the health problems. The low sugar strawberry jam was produced by the low methoxyl pectin (LMP) gel mechanism. The influences of structure features, sensory quality and the color of the different added sugar content on the low sugar strawberry jam were studied by the method of the quality and structure analysis, chromatism analysis and sensory evaluation methods. Main conclusions were as follows: 1) only LMP was selected as gelling agent and the op- timal formula was as follows: the amount of LMP added was 1.4%; the amount of CaCl2 added was 1.4%; the amount of sucrose added was 20%. 2) Adding LMP with xanthan gum in the strawberry jam as gelling agent, the optimal formula was as follows: the LMP:xanthan gum = 2:1, the amount of gelling agent was 1.4%, the amount of CaCl2 was 0.16%, the amount of sucrose added was 15%. Keywords Strawberry, Low Sugar Jam, Sensory Evaluation, Low Methoxyl Pectin 低

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