摘要
以雪莲果、增稠剂、食糖等为原料,制成品味纯正、适合特殊人群需求的低糖雪莲果果酱。通过正交试验确定最佳工艺参数,结果表明:加糖量20%、LMP为0.6%,CaCl2为0.1%,pH为3.5时,可生产出风味良好的雪莲果低糖果酱。
The low-sugar cake was produced by yacon,thickener,sugar.His product tasted good and met the needs of some special people.The best technological parameters were determined through a single factor experiment and all orthogonal experiment.The result indicated： taking 20 % sugar,0.6 % LMP,0.1 % CaCl2,pH was 3.5,it was possible to produce the low-sugar yacon jam with good flavor.
出处
《食品研究与开发》
CAS
北大核心
2011年第3期111-113,共3页
Food Research and Development
基金
玉溪农业职业技术学院2008年科学研究项目
