低糖胡萝卜红枣复合果酱的研制

Preparation of Low Sugar Compound Jam with Carrot and Jujube

以胡萝卜和红枣为主要原料,进行低糖复合果酱的研制。通过研究果酱的生产工艺、产品配方以及酱体的稳定性,确定了可行的工艺流程和最佳的配方,研制出营养丰富、风味独特、酸甜可口的新型果酱。

A low sugar compound jam was processed by using carrot and jujube as the raw materials. Through the study of the producing technology, the product formnula and jam stableness, the suitable processing technology and the optimal product formula were defined. A new kind of jam with rich nutrition, special flavor and delicious sour-sweet taste was obtained.