Effect of different calcium salt on rheology, color and odors of pear jam

被引：0

作者：

Cao, Xuehui ^{[1
]}

Wang, Zhenni ^{[1
]}

Bai, Ge ^{[1
]}

Zhu, Danshi ^{[1
]}

机构：

[1] Bohai Univ, Coll Food Sci & Technol, Jinzhou 121013, Peoples R China

来源：

2020 6TH INTERNATIONAL CONFERENCE ON ADVANCES IN ENERGY, ENVIRONMENT AND CHEMICAL ENGINEERING, PTS 1-5 | 2020年 / 546卷

基金：

中国国家自然科学基金;

关键词：

D O I：

10.1088/1755-1315/546/4/042052

中图分类号：

O646 [电化学、电解、磁化学];

学科分类号：

081704 ;

摘要：

This paper investigated the effects of pear jam with different calcium salt, calcium chloride, calcium acetate and calcium lactate on the properties of jam. The rheological, physicochemical and electronic nose of jam were studied. The results showed that every calcium salts added could change in the rheology of the jam. The rheology viscosity order in jam was calcium chloride > calcium acetate > calcium lactate. Also, the differences in the soluble solids, VC, color and odors were observed among the jam samples in the experiment. The addition of calcium salts made the content of soluble solids and VC increased, titratable acidity, color and odors couid be retained. The use of calcium salt improved quality of pear jam. They would improve consumer acceptance.

引用

页数：5

共 9 条

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