玫瑰苹果酱的制作工艺研究

AbstractIn order to explore the best processing conditions of rose compoundapplesauce,orthogonal optimization was carried out on the basis ofsingle factor test,and the effects of rose,sugar,citric acid and otherfactors on the finished product of rose compound applesauce wereinvestigated.The results showed that the most important factoraffecting the quality of rose composite applesauce was the proportionof rose powder,sugar and citric acid.At last,the optimal processingformula of rose composite applesauce is:1%rose powder,40%sugar,0.45%citric acid.At this time,the taste of rose composite applesauceis unique,sweet and sour,and has good stability.Key words:Rose,Apple jam,White granulated sugar,Citric acid,Orthogonal test