| 多维胡萝卜果酱的研制 |
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| 引用本文： | 胡文忠 曹国军. 多维胡萝卜果酱的研制[J]. 吉林农业大学学报, 1990, 12(2): 88-91 |
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| 作者姓名： | 胡文忠 曹国军 |
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| 作者单位： | 吉林农业大学食品科学系，吉林农业大学，吉林农业大学中心实验室，吉林农业大学中心实验室 1988届蔬菜专业毕业生 |
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| 摘 要： | 本研究系采用胡萝卜、山楂等为原料,按一定比例配料加工而成的一种新型果酱。以胡萝卜75％+山楂25％的配比为最佳,该果酱无论是颜色、口味,还是质地都达到和超过了山楂酱的质量要求,并富含多种维生素,维生素A原-胡萝卜素的含量达2.33mg/100g,Vc为28.02ng/100g,V_(B1)为0.16mg/100g,V_(B3)0.08mg/100g、烟酸为1.23ng/100g。所用原料成本低廉,成品的经济效益显著。
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| 关 键 词： | 胡萝卜果酱 果酱 多种维生素 研制 |
THE PREPARATION OF POLY-VITAMINE CARROT JAM |
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| Hu Wenzhong et al. THE PREPARATION OF POLY-VITAMINE CARROT JAM[J]. Journal of Jilin Agricultural University, 1990, 12(2): 88-91 |
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| Authors: | Hu Wenzhong et al |
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| Affiliation: | Hu Wenzhong et al |
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| Abstract: | This paper reports on the processing technology of preparing poly-vitamine jam with carrot and hawthorn. The results showed that the jamnot only was with good flavour, texture and colour, but also contained many kinds of . vitamines: 2.33mg/l00gVA percursor-corotene, 28.02mg/ l00gVc, 0.08mg/l00gV_(B1), 0.16mg/l00gV_(B2). The cexperiment also indicated that the preparation of the jam with this technology had obvious features of low production cost and remarkable economic benefit. |
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| Keywords: | carrot jam |
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