摘要
本试验以新疆特色水果蟠桃为原料,经过加工制成低糖果酱。试验中,重点研究了增稠剂的种类和用量,助凝剂的用量及酸味剂、助凝剂、增稠剂的加入顺序对果酱品质的影响等问题。
Low-sugar fruit jam was made from the flat peach, which was the special fruit in Sinkiang. Effects of the thickener agents types and dosage, coagulator＇s dosage, the affiliation sequence of acid agent, coagulator and thicken agents on the quality of fruit jam were studied.
出处
《食品与发酵科技》
CAS
2009年第3期67-69,共3页
Food and Fermentation Science & Technology
关键词
蟠桃
低糖
果酱
Flat peach
low-sugar, jam
