摘要
以苹果、银耳、山药为原料,结合果酱制品的加工工艺,研制出对人体有益的新型复合果酱.试验结果表明:该产品的最佳配比为苹果︰银耳︰山药配比为6∶3∶1,45%白砂糖,0.3%柠檬酸.该复合果酱为浅黄色,有光泽,酸甜适口,无分层现象.
By using apple,white fungus and yam as raw material,with the help of making process of jam products,a mixed jam that is beneficial to human body has been invented.The experimental result shows that the best material proportion for the jam is： apple︰white fungus︰yam =6︰3︰1,granulated sugar is 45%,citric acid is 0.3%.The jam is buff,luster,sweet and delicious.And there are no layers in it.
出处
《衡水学院学报》
2010年第4期110-113,共4页
Journal of Hengshui University
关键词
苹果
银耳
山药
果酱
apple
white fungus
yam
jam
