摘要
以红枣、山楂、胡萝卜为原料,对红枣复合果酱的辅料配方及凝胶效果进行了研究,结果表明低糖红枣复合最适辅料配方为蔗糖13%、蛋白糖0.05%、柠檬酸0.7%、黄原胶0.4%。
the processing technology of Chinese date ＆carrot beverage was investigated in paper,the results showed that optimum ratio of sugar to acid was sugar 13 % and citric 0.7 %, Xanthan gum 0.4 %.
出处
《食品研究与开发》
CAS
北大核心
2008年第8期99-100,共2页
Food Research and Development
关键词
红枣
胡萝卜
研制
Chinese date
carrot
development
