文档介绍：现代食品科技 Modern Food Science and Technology 2012, ,

利用乳酸菌发酵生产脐橙果酱的工艺研究

卫娜,徐曼
(广州泰邦食品科技有限公司,广东广州 510655)
摘要:以脐橙果肉和脐橙皮为原料,利用乳酸菌发酵来研制脐橙果酱的制作工艺。通过单因素试验研究各因素对脐橙果酱品质
的影响,正交优化确定了脐橙果酱的最佳工艺条件:发酵时间 24 h,脐橙皮和果肉的添加比例为 1:4,白砂糖的添加量为 40%。制得
的脐橙果酱颜色金黄,流散性好,酸甜可口,均匀细腻。
关键词:脐橙;果酱;乳酸发酵;正交试验
文章篇号:1673-9078(2012)6-667-669
Preparation of Navel Orange Jam by Fermentation of Lactic Acid Bacteria
WEI Na, XU Man
(Guangzhou Taibang Food Science and Technology Co., Ltd, Guangzhou 510655, China)
Abstract: The process conditions of a navel orange jam were investigated in this paper, in which navel orange and its peels were used as
raw material and fermented by lactic acid bacteria. The influence on the quality of navel orange jam was investigated and the optimum
conditions were obtained by orthogonal experiments as following: fermentation time 24 h, navel orange peel-orange ratio 1:4 and custer sugar
dosage 40%. The navel orange jam was prepared with golden yellow color, good flowing property and a moderately sweet and acid flavor.
Key words: navel orange; jam; fermentation of Lactic Acid Bacteria; orthogonal experiments

脐橙是芸香科柑橘属甜橙类中的主要品种群,由工艺流程
于其果顶附生有发育不全的次生小果且开裂呈脐状, 原料选择→浸泡→加热煮制→漂洗→打浆→乳酸菌发酵
由此而得名脐橙[1]。脐橙的营养丰富,与美国脐橙相→加入果浆→调制→浓缩→成品
比,赣南脐橙的可溶性固形物含量高 1~2%,与日本操作要点
脐橙相比可溶性固形物含量高 1~3%,由于品质优良, 原料选择
风味浓郁,富有香气,深受欢迎。选择已经晒干,无霉变[7],质地