The Effect of Adding Sea Buckthorn Juice on the Quality of Pear Jam
CHANG Yuan
MAO Biyu
YANG Ruilei
YU Youwei
Abstract：In order to enrich the taste and nutritional components of pear jam and improve its commercial value,different proportions of sea buckthorn juice were added to pear jam to study the effect of sea buckthorn juice addition on the quality of pear jam.The experimental results showed that when the mass ratio of sea buckthorn juice to pear was 3:10,the color was attractive.Its peak viscosity,trough viscosity,and final viscosity were all relatively moderate,and the jam was delicate and uniform,with slow tissue flow.Dehydration rate was 1.27％,pH was 3.37,soluble solid content was 48.43％,ascorbic acid was 514.10 mg/100 g,flavonoids was 9.57 mg/100 g,DPPH free radical scavenging rate was 10.38％,reducing power was 28.93％,and metal ion chelating force was 28.54％.The produced jam had sour taste with a hint of sweetness,good tissue condition,and strong antioxidant activities.This paper could provide reference for the deep processing of characteristic pear jam.
Keywords：Pear jamsea buckthorn juicequalityantioxidant activity
Publication Date：2024-04-20
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 30-36 )