冬瓜果蔬低糖复合果酱的研制与保鲜

采用正交试验配比的方法，研制出不同配比的冬瓜果蔬低糖复合果酱的最佳配方及成品．并对其进行了，变温保鲜研究，结果表明：4料复合果酱A2B2C1D3配方在口感、色泽、透性、营养表现最佳。变温保鲜25℃时槠的变化为4料复合较3料复合、2料复合稍高，酸碱度为2料值高；6℃时不同复合果酱糖稍高。30℃时糖降低．而酸碱度则相反。不同复合果酱在保鲜过程中均在第12d发生突变。所以生产上保鲜时特别关注此时的变化以防产品损失。

Preparation and fresh-keeping of low sugar compound jam with white gourd

In this study, by adopting orthogonal experiment method, different proportions of white gourd and fruits are developed to determine the optimum recipe for the low sugar compound jam. Its variable temperature preservation is studied as well. Results showed that. in four-materialcompound jam A2B2C1D3, its recipe performs the best in taste, color, permeability and nutrition. When preservation of variable temperature at 25 ℃, sugar in four-material composite jam changes slightly higher than in three-material and two-material ones, the pH value of two-material product is slightly higher than the other two. When at 6 ℃, sugar in different products all becomes higher but when at 30℃ becomes lower, and the pH performs oppositely. In the preservation process, a mutation appears at the first 12 d in different compound jam. Therefore, special attention to the production of fresh changes at this time should be paid to prevent product loss.