| 低糖草莓果酱的研制 |
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| 引用本文： | 程建军,姚丽燕.低糖草莓果酱的研制[J].东北农业大学学报,1998,29(3):289-295. |
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| 作者姓名： | 程建军 姚丽燕 |
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| 作者单位： | 东北农业大学食品科学系 |
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| 摘 要： | 试验对低糖草莓果酱的配方、生产工艺、护色方法、水分活度进行了研究，并对低糖草果酱与其它类型果酱的理化指标作了比较。说明本试验生产的低糖草莓果酱能够较好地保持草莓的色、香、味和营养成分，并且具有较低的水分活性。
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| 关 键 词： | 低糖，草莓果酱，水分活度 |
STUDY ON LOW-SUGAR JAM OF STRAWBERRY |
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| Cheng Jianjun,Yao Liyan,Wang Yonghui,Zhou Qiang,Zhang Ming.STUDY ON LOW-SUGAR JAM OF STRAWBERRY[J].Journal of Northeast Agricultural University,1998,29(3):289-295. |
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| Authors: | Cheng Jianjun Yao Liyan Wang Yonghui Zhou Qiang Zhang Ming |
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| Institution: | Northeast Agricultural University Harbin 150030 PRC |
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| Abstract: | Formula, processing technology, stability of color and water activity of low-sugar jam of strawberry were studied Index of physics and chemistry of low-sugar jam of strawberry in contrast to other kinds of jaw were checked It shows low-sugur jam of strawberry could maintain better color, flavor, nutrition and lower water activity |
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| Keywords: | low-sugar strawberry jam water activity |
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