摘要
以草莓为原料,采用二次真空渗糖与复合增稠剂调配相结合的方法,进行了低糖草莓酱的研制,并探讨了草莓酱工业化生产的问题。结果显示,低糖草莓酱的可溶性固形物含量大于25%,糖度为25%左右,pH值为3.0,产品色泽自然,滋味宜人。
The strawberry was used as the material and low-sugar gwanular strawberry jam was developed by vacuum sugar infiltration and composite lhickener blending, and the industrialization of strawben7 jam were explored. The product had natural color and a good flavor, and soluble solids level more then 25% and pH 3.0.
出处
《农产品加工（下）》
2009年第12期69-72,共4页
Farm Products Processing
关键词
低糖颗粒
草莓酱
工业化
low-sugar granular
strawberry jam
industrialization
