| 低糖红枣果酱的研制 |
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| 引用本文： | 王桐,王海鸥. 低糖红枣果酱的研制[J]. 食品科技, 2004, 0(6): 39-41 |
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| 作者姓名： | 王桐 王海鸥 |
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| 作者单位： | 江南大学食品学院,无锡·214036 |
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| 摘 要： | 以红枣为主要原料,通过改变各辅料的添加量,用正交试验设计筛选出红枣低糖果酱的最佳配方,并对几种增稠剂的增稠效果和凝胶效果进行了探讨,确定了最佳增稠剂及其用量。产品可溶性固形物含量控制在40%以下,风味宜人,形态和口感良好。
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| 关 键 词： | 红枣 低糖果酱 风味 凝胶效果 |
| 文章编号： | 1005-9989(2004)06-0039-03 |
| 修稿时间： | 2003-12-19 |
Preparation of low sugar jujube jam |
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| WANG Hai-ou. Preparation of low sugar jujube jam[J]. Food Science and Technology, 2004, 0(6): 39-41 |
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| Authors: | WANG Hai-ou |
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| Abstract: | Low sugar jujube jam was prepared. Optimal quantities of all kinds of ingredients were defined through experiments. Effects of several gelatinizers on low sugar jam were discussed and the best gelatinizer was defined. The product has a soluble solids level of 40% and a good flavor and texture. |
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| Keywords: | jujube low sugar jam flavor gelatination |
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