Science and Technology of Food Industry

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XU Rong-xiong, DENG Rui-jun. Study on the processing of diced pineapple jam[J]. Science and Technology of Food Industry, 2015, (23): 252-255. DOI: 10.13386/j.issn1002-0306.2015.23.043
Citation: XU Rong-xiong, DENG Rui-jun. Study on the processing of diced pineapple jam[J]. Science and Technology of Food Industry, 2015, (23): 252-255. DOI: 10.13386/j.issn1002-0306.2015.23.043
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Study on the processing of diced pineapple jam

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  • The processing technology of diced pineapple jam was studied by measuring and comparing the baking stability,dehydration rate and sensory quality of jam using canned diced pineapple as material.The results showed when the ratio of diced pineapple to sugar was 2: 1,dosage of modified starch was 4.5%,cooking conditions were90 ℃ for 10 min,combined with vacuum concentration,and total soluble solid of finished jam was 40% ± 1%,the diced pineapple jam had suitable sour and sweet,full- bodied fruit flavor,with golden yellow color,good workability,pineapple dices completed and uniform distributed,the score was 95.3.
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