Rheological properties of low-sugar litchi jam
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摘要: 以荔枝为原料,通过测定不同条件下低糖荔枝果酱的粘度,研究低糖荔枝果酱的流变特性及其生产配方。结果表明:在25℃下,低糖荔枝果酱具有典型的假塑性流体特征;在20～70℃范围内,低糖荔枝果酱的粘度η与温度T的关系可用方程η=Kexp(Ea/RT)描述;低糖荔枝果酱的优化配方为:以荔枝果肉100 g计,其他物质的添加量为黄原胶质量分数0.2%,白砂糖质量分数10%,柠檬酸质量分数0.3%。Abstract: Rheological properties of low-sugar litchi jams were measured and the jam formulation was optimized.The results showed that the low-sugar litchi jam had the typical characteristics of a pseudoplastic fluid at 25 ℃;and that at 20 to 70 ℃,the relationship between jam viscosity(η) and temperature(T) could be described using the equation: η=Kexp(Ea / RT).The optimized formulation for a low-sugar litchi jam was: litchi fruit 100g,xanthan gum 0.2%,sugar 10%,and citric acid 0.3%.
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Key words:
- litchi /
- jam /
- rheological properties /
- technology
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