| 低糖胡萝卜红枣复合果酱的研制 |
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| 引用本文： | 曹湛慧,杨志娟.低糖胡萝卜红枣复合果酱的研制[J].农产品加工．学刊,2007(6):55-57,60. |
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| 作者姓名： | 曹湛慧 杨志娟 |
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| 作者单位： | 广东海洋大学,食品科技学院,广东,湛江,524088 |
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| 摘 要： | 以胡萝卜和红枣为主要原料,进行低糖复合果酱的研制。通过研究果酱的生产工艺、产品配方以及酱体的稳定性,确定了可行的工艺流程和最佳的配方,研制出营养丰富、风味独特、酸甜可口的新型果酱。
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| 关 键 词： | 胡萝卜 红枣 低糖果酱 |
| 文章编号： | 1671-9646（2007）06-0055-03 |
| 修稿时间： | 2007-04-10 |
Preparation of Low Sugar Compound Jam with Carrot and Jujube |
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| Cao Zhanhui,Yang Zhijuan.Preparation of Low Sugar Compound Jam with Carrot and Jujube[J].Nongchanpin Jlagong.Xuekan,2007(6):55-57,60. |
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| Authors: | Cao Zhanhui Yang Zhijuan |
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| Institution: | College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China |
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| Abstract: | A low sugar compound jam was processed by using carrot and jujube as the raw materials. Through the study of the producing technology, the product formnula and jam stableness, the suitable processing technology and the optimal product formula were defined. A new kind of jam with rich nutrition, special flavor and delicious sour-sweet taste was obtained. |
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| Keywords: | carrot jujube low sugarjam |
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