摘要
以菠萝、柠檬为原料,用果糖代替部分蔗糖,采用低甲氧基果胶为凝固剂生产低糖复合型果酱,产品可溶性固形物控制在40g/100g以下,香气浓郁,营养价值高。
Pineapple and lemon are used to make compound jam.In the processing, some sucrose are replaced by fructose and low methoxyl pectin is a food addictive which can make jam gel.The product has a soluble solids level of 40 g / 100 g and good flavor and high nutrition.
出处
《食品工程》
2006年第3期57-58,共2页
Food Engineering
关键词
低糖
菠萝
柠檬
果酱
Low sugar Pineapple Lemon Jam
