Objective: This study aimed to solve the poor viscosity of red jujube and aloe low-sugar jam. Methods: Using CMC-Na and AGAR as thickeners, the effects of compound thickeners on texture properties and sensory quality of red jujube and aloe low-sugar jam under different storage time were investigated. The technological parameters of jam were optimized by orthogonal test and rheological test. Results: When the ratio of CMC-Na and AGAR in the compound thickener was 7∶3, no significant difference in hardness and viscosity were found between fresh jam and preserved 90 d jam, and the jam was delicate and uniform, with slow tissue flow, no juice precipitation and no hardening. The jam optimal processing parameters were as follows: the volume ratio of red jujube pulp to aloe pulp was 5∶5, andthe content of sugar and compound thickener was 18% and 0.4%, respectively. The developed jam was pseudoplastic fluid, which was excellent in taste and flavor, with a sensory score of 90. By physical and chemical testing, the water retention performance reached (51.31±1.23)%, and the soluble solid content was (25.2±0.82)%. Conclusion: The compound thickener (mCMC-Na∶mAGAR=7∶3) can significantly improve the poor viscosity and easy water precipitation of the red jujube and aloe low-sugar jam. The jam was good quality.

Publication Date


First Page


Last Page





[1] 赵思佳,高畅,于泽,等.低糖果酱的研究进展[J].食品工业,2019,40(12):264-267.ZHAO S J,GAO C,YU Z,et al.Research progress on low sugar jam[J].The Food Industry,2019,40(12):264-267.
[2] 张亚强,孙振红.芦荟提取物抗病毒作用的研究进展[J].中国中西医结合影像学杂志,2019,17(4):432-435.ZHANG Y Q,SUN Z H.Research progress on antiviral effect of aloe extract[J].Chinese Imaging Journal of Integrated Traditional and Western Medicine,2019,17(4):432-435.
[3] CHENG C S,DONG W G.Aloe-emodin induces endoplasmic reticulum stress-dependent apoptosis in colorectal cancer cells[J].Medical Science Monitor,2018,24:6 331-6 339.
[4] BYUN E B,KIM H M,SUNG N Y,et al.Gamma irradiation of aloe-emodin induced structural modification and apoptosis through a ROS and caspase-dependent mitochondrial pathway in stomach tumor cells[J].International Journal of Radiation Biology,2018,94(4):403-416.
[5] ABDOUL-AZIZE S.Potential benefits of jujube(Zizyphus lotus L.)bioactive compounds for nutrition and health[J].Journal of Nutrition and Metabolism,2016,12(8):1-13.
[6] CHEN J P,DU C Y Q,LAM K Y C,et al.The standardized extract of Ziziphus jujuba fruit(jujube)regulates pro-inflammatory cytokine expression in cultured murine macrophages:Suppression of lipopolysaccharide-stimulated NF-κB activity[J].Phytotherapy Research,2014,28(10):1 527-1 532.
[7] 耿楠,卢伟,陆宁.低糖山楂—红枣复合果酱配方研究[J].包装与食品机械,2018,36(2):20-24.GENG N,LU W,LU N.Research on the formula of low sugar haw and red jujube compound jam[J].Packaging and Food Machinery,2018,36(2):20-24.
[8] 马雪玲,圣明月.南瓜山楂红枣复合果酱的研制[J].食品安全导刊,2021(14):57-59.MA X L,SHENG M Y.Development of pumpkin,hawthorn and red jujube compound jam[J].China Food Safety,2021(14):57-59.
[9] 刘云宏,易军鹏,张仲欣,等.芦荟菠萝复合饮料的研制[J].食品工业科技,2005,26(5):115-117.LIU Y H,YI J P,ZHANG Z X,et al.Development of aloe and pineapple compound beverage[J].Science and Technology of Food Industry,2005,26(5):115-117.
[10] 陈诗晴,王征征,姚思敏薇,等.不同杀菌方式对贮藏过程中猕猴桃低糖复合果酱品质的影响[J].食品工业科技,2018,39(5):53-58.CHEN S Q,WANG Z Z,YAO S M W,et al.Effect of sterilization methods on quality of kiwi low sugar compound jam during storage[J].Science and Technology of Food Industry,2018,39(5):53-58.
[11] 李晓静,韩宗元,闫思凡,等.复合增稠剂和护色剂对低糖树莓果酱品质影响[J].食品工业科技,2017,38(9):228-234.LI X J,HAN Z Y,YAN S F,et al.Effect of composite thickening agent and color protection agent on the quality of low sugar raspberry jam[J].Science and Technology of Food Industry,2017,38(9):228-234.
[12] 郭洁丽,陆胜民,邢建荣,等.大米饮料的稳定性研究[J].食品与机械,2015,24(1):29-31.GUO J L,LU S M,XING J R,et al.Study on stability of rice beverage[J].Food & Machinery,2015,24(1):29-31.
[13] KHAN N M,MU T H,ZHANG M,et al.The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion[J].Food Hydrocolloids,2014,35:209-216.
[14] 牛海佳,刘爱国,刘立增,等.刺云实胶与黄原胶复配体系质构及流行病研究[J].食品与机械,2019,35(11):34-40,158.NIU H J,LIU A G,LIU L Z,et al.Texture and rheological properties of compourd system of tara gum and xanthan gun[J].Food & Machinery,2019,35(11):34-40,158.
[15] 刘希涛.焙烤型复合荔枝果酱加工工艺研究[D].广州:华南理工大学,2016:19-26.LIU X T.Study on the processing of baking composite litchi jam[D].Guangzhou:South China Agricultural University,2016:19-26.
[16] 张佳艳,熊建文,崔娜,等.交联淀粉对甘薯浊汁饮料稳定性的影响[J].食品与机械,2020,36(2):187-192.ZHANG J Y,XIONG J W,CUI N,et al.Effect of cross-linked starch on the stability of sweet potato turbid juice beverage[J].Food & Machinery,2020,36(2):187-192.
[17] 黄魏峰,周雪松,古川.变性淀粉对烘焙果酱品质的影响[J].现代食品科技,2009,25(8):924-927.HUANG W F,ZHOU X S,GU C.Effect of modified starch on the quality of heat-resisting fruit jam[J].Modern Food Science and Technology,2009,25(8):924-927.
[18] 赵雷,刘希涛,杨诗妮,等.食品胶对荔枝果酱焙烤特性的影响[J].食品工业科技,2016,37(15):265-269.ZHAO L,LIU X T,YANG S N,et al.Effects of hydrocolloids on the bakingproperties of the litchi jam[J].Science and Technology of Food Industry,2016,37(15):265-269.
[19] 李素芬,王琴,胡晖亮,等.佛手瓜复配柚子果酱的工艺研究[J].中国调味品,2020,45(8):98-104.LI S F,WANG Q,HU H L,et al.Study on the technology of compound jam with chayote and pomelo[J].China Condiment,2020,45(8):98-104.
[20] 郑文雄,陈燕清,刘小欣,等.无核黄皮果酱的制备及其理化性质研究[J].食品质量检测学报,2021,12(22):8 864-8 869.ZHENG W X,CHEN Y Q,LIU X X,et al.Study on the preparation and physicochemical properties of seedless Huangpi jam[J].Journal of Food Safety and Quality,2021,12(22):8 864-8 869.
[21] 张丽华,李昌文,纵伟,等.猕猴桃果酱制作的研究[J].湖北农业科学,2016,55(3):699-702.ZHANG L H,LI C W,ZONG W,et al.Research on manufacture of kiwifruit jam[J].Hubei Agricultural Sciences,2016,55(3):699-702.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.