| 红甜菜低糖果酱的研制 |
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| 引用本文： | 过利敏,于明,张谦.红甜菜低糖果酱的研制[J].新疆农业科学,2005,42(Z1):115-118. |
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| 作者姓名： | 过利敏 于明 张谦 |
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| 作者单位： | 新疆农科院粮作所,新疆,乌鲁木齐,830000 |
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| 摘 要： | 以红甜菜为材料,通过蒸汽软化、灭酶、脱臭、护色剂处理及水分活度降低剂的添加等方法,研制开发出红甜菜低糖果酱。
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| 关 键 词： | 红甜菜 低糖果酱 水分活度 |
| 文章编号： | 1001-4330(2005)增-0115-04 |
Study on low- sugar jam of red beet |
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| GUO Li-min,YU Ming,ZHANG Qian.Study on low- sugar jam of red beet[J].Xinjiang Agricultural Sciences,2005,42(Z1):115-118. |
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| Authors: | GUO Li-min YU Ming ZHANG Qian |
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| Abstract: | In this paper it was reported that the low - sugar jam of red beet was developed with the help of the method of steam softning, passivation of enzgme, deodorization, preservation of color and water activity lowering a-gent. |
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| Keywords: | red beet low-sugar jam water activity |
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