芒果低糖果酱的研制

Production for Low-sugar Mango Jam

摘要:

本文研究了具有营养保健功能的芒果低糖果酱的加工工艺。采取增稠剂的添加量，果浆与砂糖的比例及柠檬酸的添加量三个因素的三个水平进行正交试验，结果表明，增稠剂添加0.2%，果酱与砂糖的比例为5:2，柠檬酸的添加量为0.15%，可以制得品质优良的芒果低糖果酱。此条件下制得的果酱酱体良好，质地细腻，呈金黄色并有浓郁的芒果香味，酸甜可口，营养丰富。

Abstract:

Processing technology of a low -sugar mango jam with nutritional and healthy functions was investigated. Three levels of the factors including thickening agents concention, the ratio of jam to sugar and citric acid concention. The results showed that the jam with high quality could be obtained under the following conditions: thickening agents0.2%, the ratio of jam to sugar 5:2, and citric acid 0.15%. In this condition, the product had delicate texture, golden yellow color, dense mango fragrance, delicious taste and rich nutrition.