CAJ | 학술논문

南瓜不仅营养丰富,而且是低脂、低钠和高膳食纤维食品。以南瓜为原料制作的果酱风味独特,营养价值丰富。为了制作风味独特的低糖南瓜果酱,对制作低糖南瓜果酱的工艺参数进行了优化。结果表明：每100g南瓜使用500g纯净水在130℃预煮5min,打浆后,加入12g蔗糖和5g木糖醇、0.3g柠檬酸、0.3g海藻酸钠,在110℃下熬煮达到固形物含量为25%时,可制得最佳的低糖南瓜果酱。产品口感独特,符合果酱的国家标准,具有良好的市场前景。
남과불부영양봉부,이차시저지、저납화고선식섬유식품。이남과위원료제작적과장풍미독특,영양개치봉부。위료제작풍미독특적저당남과과장,대제작저당남과과장적공예삼수진행료우화。결과표명：매100g남과사용500g순정수재130℃예자5min,타장후,가입12g자당화5g목당순、0.3g저몽산、0.3g해조산납,재110℃하오자체도고형물함량위25%시,가제득최가적저당남과과장。산품구감독특,부합과장적국가표준,구유량호적시장전경。
Pumpkin is not only with nutritious,but also low-fat,low sodium,high dietary fiber.Pumpkin jam made for the unique flavor of raw materials,rich in nutritional value.In order to manufacture the unique flavor of low sugar pumpkin jam,the pumpkin jam making process parameters were optimized.The result showed that using 500 g pure water per 100 g raw pumpkin at 130℃ pre-cook for 5 minutes,adding 12 g sugar,5 g xylitol,0.3 g citric acid,following 0.3 g sodium alginate at 110℃ boiling till 25% solids content of such products could make the best pumpkin sauce.The pumpkin sauce has a unique taste and reaches the corresponding national standards.So it will have a good market prospects.