摘要
本文阐述了枇杷的营养成分及保健作用,研究确定川贝枇杷低糖果酱加工工艺及其参数。实验结果表明:枇杷破碎打浆时,加入0.3～0.5g/kg的抗坏血酸可有效地抑制枇杷浆汁的氧化褐变,以平衡糖度30%,平衡酸度0.8%、川贝用量5g/kg的配比最受欢迎。
This paper introduced the nutritional compositions and health function of loquat, the process technology and parameter of Chuanbei low sugar loquat jam were confirmed. The result showed that 0.3-0.5g/kg VC could prevent oxidation browning effectively while the loquat fruit were crashed, the optimum recipe of Chuanbei loquat jam was 30% sugar, 0.8% acidity and 5g/kg Chuanbei.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第9期258-260,共3页
Food Science
基金
福建省科技厅重点科技攻关资助项目(2002N028)
关键词
枇杷
营养
果酱
加工
低糖
loquat, nutrition
fruit jam
process
low sugar
