摘要
通过甘薯品种的选择及原料、辅料对甘薯全薯果酱品质影响的测定,确定低糖甘薯果酱新配方(以各组份的质量配比计):以甘薯∶水为1∶1的薯泥为基础,低酯果胶Ⅲ0.5%,麦芽糊精5%,白砂糖2%,D-异抗坏血酸钠0.3%,柠檬酸0.6%,氯化钙0.05%,p H值5.8。
The effects of sweet potato variety , raw material and excipient on sweet potato jam quality were studied , and a new formula ( on the basis of weight ratio of the components ) for low sugar jam was deter-mined.It was as follows:mashed potato (sweet potato∶water=1∶1) with low ester pectin Ⅲ0.5%, malto-dextrin 5%, white sugar 2%, D-sodium isoascorbate 0.3%, citric acid 0.6%, calcium chloride 0.05%, and the pH was 5 .8 .
出处
《山东农业科学》
2015年第3期101-104,共4页
Shandong Agricultural Sciences
基金
辽宁省产业技术创新战略联盟计划项目"生物技术应用产业关键技术研究与开发"(201101161)
国家星火计划项目"朝阳地区甘薯良种引种推广及甘薯深加工基地建设"(2006EA650038)
关键词
甘薯全薯果酱
低糖
麦芽糊精
可溶性固形物含量
新配方
Sweet potato jam
Low sugar
Maltodextrin
Content of the soluble solids
New formulation
