摘要
实验研究了低糖桔皮胡萝卜功能性果酱的工艺和配方，结果表明，低糖桔皮胡萝卜功能性果酱的最佳配方为：桔皮浆液量为6％，胡萝卜泥液量32％，白砂糖4％，低聚果糖6％，柠檬酸0．2％，所得酱体呈橙黄色，有光泽，均匀一致，具有轻微的胡萝卜的天然风味和桔皮特有的香气，甜酸适口，组织状态好，可溶固形物含量达到66％以上，pH为3．5～3．7，总糖含量约为30％。
The technology and prescription for production of low--sugar jam with orange peel and carrot was studied in the experiments. The results showed that the optimal composition of jam was 6% of orange peel jam, 32% of carrot mut, 4% of sugar, 6% of fructooligosaccharide,0.2% of citric acid. The product was orange yellow,homogenetic, with light natural carrot flavor and particular fragance of orange peel, tasty and good texture. The soluable solids content reached 66%, pH was between 3.5 and 3.7, the content of total sugar arrived at 30%.
出处
《中国调味品》
CAS
北大核心
2009年第12期70-72,93,共4页
China Condiment
关键词
桔皮
胡萝卜
果酱
低糖
orange peel
carrot
jam
low- sugar
