农产品加工（下半月）
農產品加工（下半月）
농산품가공（하반월）
AEM RODUCTS ROCESSING
2015年
3期
17-19
,共3页
紫薯%果酱%加工工艺%感官品质
紫藷%果醬%加工工藝%感官品質
자서%과장%가공공예%감관품질
purple sweet potato%jam%processing technology%sensory quality
以紫薯为主要原料，通过单因素试验和正交试验，确定紫薯果酱的最优生产工艺参数。结果表明，每100 g紫薯浆中添加白砂糖45 g，柠檬酸0.2 g，羧甲基纤维素钠1.4 g，经加热浓缩18 min，可生产出风味独特、质地细腻、营养丰富的紫薯果酱。
以紫藷為主要原料，通過單因素試驗和正交試驗，確定紫藷果醬的最優生產工藝參數。結果錶明，每100 g紫藷漿中添加白砂糖45 g，檸檬痠0.2 g，羧甲基纖維素鈉1.4 g，經加熱濃縮18 min，可生產齣風味獨特、質地細膩、營養豐富的紫藷果醬。
이자서위주요원료，통과단인소시험화정교시험，학정자서과장적최우생산공예삼수。결과표명，매100 g자서장중첨가백사당45 g，저몽산0.2 g，최갑기섬유소납1.4 g，경가열농축18 min，가생산출풍미독특、질지세니、영양봉부적자서과장。
Jam is studied using fresh purple sweet potato as main material. Then, the formula of the particle jam made of purple sweet potato is developed by single-actor methods and orthogonal test. The results show that the jam with high quality can be obtained under the following conditions: joining the sugar 45 g, citricacid 0.2 g, CMC-Na 1.4 g into each 100 g purple sweet potato and heating concentration after 18 min. In this condition, the product has the unique flavor, delicate texture and rich nutrition.
