| 摘要 |
PURPOSE: A fig jam, which is made of fig of low methoxyl pectin, has superior color, taste, flavor, tissue, and low calory by low content of carbon and contains low soluble solid of 31-49Brix. CONSTITUTION: A manufacturing processes of fig jam with low sugar content comprise: the step to estimate the PE(pectinesterase) activity of liquid prepared by meshing and centrifuging fig, the activity of Exo-polymethyl galacturonase, Endo-polymethyl galacturonase, and prorease; the step to extract the alcohol insoluble material of fig, and estimate DE(degree of esterification) as the method of National Formulary to analyze pectin; the step to estimate the PE and DE value of fruits and vegetables; the step to compare and analyze the DE value by PE of the alcohol insoluble solid(AIS) of fig and the DE value added of PE extracted from orange before extracting the AIS to estimate the color change with changing the pH of fig pulp to research the most suitable pH when the most preferable red color appears; the step to manufacture jam using the fig pulp of low methoxyl pectin and the fig pulp of high methoxyl pectin under various conditions; the step to manufacture jam with low sugar content including ginger powder, onion juice, and garlic powder; the step to research the quantity of soluble solid, the jellifying temperature, and the intensity of jelly, the activity of protease; the step to analyze the statistics of 50 panelists' reaction to color, taste, tissue and preference; the step to manufacture fig jam added of starch syrup; the step to research the characters of the above pig jam; the step to apply the above method to other fruits to make fruit jam.
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