Research on fermented compound Lonicera edulis jam

CHEN Lijie;SUN Guangren;SUN Yang;HU Pingping;ZHAO Hongnan;ZHANG Qichang

China Brewing ›› 2012, Vol. 31 ›› Issue (6) : 185-188.

PDF(288 KB)
PDF(288 KB)
China Brewing ›› 2012, Vol. 31 ›› Issue (6) : 185-188.

Research on fermented compound Lonicera edulis jam

  • CHEN Lijie;SUN Guangren;SUN Yang;HU Pingping;ZHAO Hongnan;ZHANG Qichang
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Abstract

The processing technology of compound Lonicera edulis jam was studied using fermented fruit of wild Lonicera edulis and sweet cherry as raw materials.Based on single factor test,three factors including the juice ratio of Lonicera edulis to sweet cherry,fermentation time and adding amount of citric acid were tested by orthogonal experiment.The results showed that in single factor test,the compound jam had better flavor with the ratio of Lonicera edulis to sweet cherry from 0.4 to 1.0,suitable mellow taste with fermentation time from 16 to 24 h,and close taste of sweet and sour adding citric acid with mass fraction from 0.3 to 0.5%;furthermore,in orthogonal test,the optimum processing technology of fermented compound jam were determined as: ratio of Lonicera edulis to sweet cherry 0.4,fermentation time 24h and mass content of citric acid 0.3 %.

Key words

Lonicera edulis / yeast solution / fermentation / sweet cherry / jam

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CHEN Lijie;SUN Guangren;SUN Yang;HU Pingping;ZHAO Hongnan;ZHANG Qichang. Research on fermented compound Lonicera edulis jam[J]. China Brewing, 2012, 31(6): 185-188
PDF(288 KB)

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