摘要
对低糖杏酱的原料性状、工艺配方、增稠剂、保存技术进行了研究,并对其感官品质和营养价值进行了评价。结果表明,以铁巴达杏和山黄杏为原料,用魔芋粉作增稠剂可以加工出质量上乘的低糖杏酱。
The raw material properties,the processing formulation,the thickeners,the preservation methods of low-sugar apricot jam were studied,and its sense qualities and nutrition was appraised.The result showed that the high quality low-sugar apricot jam can be produced with'tie ba da'and'shan huang'apricot cultivars as material and with konjac flour as a thickener.
关键词
低糖杏酱
增稠剂
魔芋粉
low-sugar apricot jam
thickener
konjac flour
