摘 要 为探讨玫瑰复合苹果酱的最佳工艺条件，在单因子试验的基础上进行正交优化，考察玫瑰、白砂糖、柠檬酸等因素对玫瑰复合苹果酱成品的影响。研究结果显示，对玫瑰复合苹果酱的品质产生影响最大的是玫瑰粉的加入比例，其次是白砂糖的加入比例，最后才是柠檬酸。最终得出玫瑰复合苹果酱最理想的工艺配方为: 玫瑰粉 1%，白砂糖 40%，柠檬酸0.45%，此时玫瑰复合苹果酱的口感独特、酸甜可口、拥有良好的稳定性。关键词：玫瑰；苹果酱；白砂糖；柠檬酸；正交试验 Abstract In order to explore the best processing conditions of rose compound applesauce, orthogonal optimization was carried out on the basis of single factor test, and the effects of rose, sugar, citric acid and other factors on the finished product of rose compound applesauce were investigated. The results showed that the most important factor affecting the quality of rose composite applesauce was the proportion of rose powder, sugar and citric acid. At last, the optimal processing formula of rose composite applesauce is: 1% rose powder, 40% sugar, 0.45% citric acid. At this time, the taste of rose composite applesauce is unique, sweet and sour, and has good stability.Key words: Rose、Apple jam、White granulated sugar、Citric acid、Orthogonal test目 录1 引 言...............................................................................................................................11.1 果酱的营养特点和现状发展...........................................................................................11.2 研究的目的和意义...........................................................................................................22 原材料和方法...................................................................................................................22.1 原材料及实验仪器...........................................................................................................22.1.1 材料..............................
