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"金四方1号"无花果果酱的研究与开发

Qi-qian WU,Hong-mei BAI,Wen-hua YU,Jing-gang YOU,Hui SHI, Li ZHANG,Yong YOU

Sichuan Food and Fermentation（2018）

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Abstract
为研制出色香味俱佳且无花果风味浓郁的果酱,以"金四方1号"无花果为原料,采用单因素试验和正交试验对影响果酱品质的关键因素进行研究,确定出最优工艺参数为:无花果的添加量200g,液料比为2:1,白砂糖的添加量为60%,柠檬酸的添加量为0.8%,复配增稠剂的添加量为0.4%,果酱的浓缩时间为2h,制得的无花果果酱色泽、风味、口感、组织状态俱佳.
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