Abstract:

In order to develop orange jam with whole nutrients and high quality, the technological process, key points for operation, and affecting factors for quality control during the development of orange jam were investigated. Results indicated that sucrose, sour agents and thickening agents revealed significant effects on quality of orange jam. Therefore, orthogonal array design was applied to explore the optimal formula for orange jam production, which consisted of a ratio of 0.8:1 between sucrose and orange, 0.4% sodium citrate, 0.05% xanthan gum and 0.15% CMC-Na.

Key words: orange, jam, sour agent, thickening agent