椰果复合果酱的研制

Preparation of Compound Jam with Nata de Coco

摘要:

本文研究了椰果复合果酱的最佳生产配方，探讨了不同原料对果酱质量的影响。正交试验法筛选出最佳配方为：15%椰果，23%番茄，10%梨，12%蔗糖。各因素对产品质量影响大小顺序为：蔗糖＞番茄＞椰果＞梨。

Abstract:

The optimal formula of a compound jam using noix de coco as main material was studied. Orthogonal experiment showed that the optimum contents of noix de coco pulp，tomato pulp , pear pulp and sugar were 15%, 23%, 10% and 12.75%, respectively. The influence sequence of the factors on product quality was as follows: sugar>tomato pulp> noix de coco pulp> pear pulp.