| 芒果果酱的研制 |
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| 引用本文： | 王开强,徐云升,王丽侠.芒果果酱的研制[J].琼州学院学报,2010(5):36-39. |
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| 作者姓名： | 王开强 徐云升 王丽侠 |
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| 作者单位： | 琼州学院理工学院,海南三亚572022; |
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| 基金项目： | 三亚市院校专项资金项目（YD09037） |
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| 摘 要： | 芒果果酱是以鲜芒果为主料,经去皮、除核、灭菌、杀酶、护色、等工艺配方深加工而成。通过对辅料用量以及改变加工条件,得出芒果果酱的最佳配方：芒果原浆50%,CMC-Na 0.8%,白砂糖15%,纯净水34.2%;热烫温度85℃,杀菌温度80℃,时间60m in。
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| 关 键 词： | 芒果 增稠剂 果酱 研制 |
The Research of Mango Jam |
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| WANG Kai-qiang,XU Yun-sheng,WANG Li-xia.The Research of Mango Jam[J].Journal of Qiongzhou University,2010(5):36-39. |
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| Authors: | WANG Kai-qiang XU Yun-sheng WANG Li-xia |
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| Institution: | (College of Science and Engineering,Qiongzhou University,Sanya Hainan 572022,China) |
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| Abstract: | With fresh Mango as raw materials,mango jam is processed deeply after some steps such as peeling,nuclear removing,sterilization,enzymes killing,and color and taste protection et al..The best ingredients for Mango jam were： 50% Mango puree,0.8% CMC-Na,15% brown sugar and 34.2% purified water.The optimun processing conditions were： heat at 85℃,enzymes killing at 80℃ for 60min. |
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| Keywords: | Mango thickener jam research |
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