| 低糖颗粒型草莓酱的研制与工业化生产的探讨 |
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| 引用本文： | 王育红,赵雨,张长付,宿时,王喜娥.低糖颗粒型草莓酱的研制与工业化生产的探讨[J].农产品加工．学刊,2009(12):69-72. |
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| 作者姓名： | 王育红 赵雨 张长付 宿时 王喜娥 |
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| 作者单位： | 1. 河南农业职业学院,食品科学系,河南,中牟,451450
2. 河南工业大学,生物工程学院,河南,郑州,450001 |
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| 摘 要： | 以草莓为原料,采用二次真空渗糖与复合增稠剂调配相结合的方法,进行了低糖草莓酱的研制,并探讨了草莓酱工业化生产的问题。结果显示,低糖草莓酱的可溶性固形物含量大于25%,糖度为25%左右,pH值为3.0,产品色泽自然,滋味宜人。
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| 关 键 词： | 低糖颗粒 草莓酱 工业化 |
Study on Manufacture and Commerical Production of Low-sugar Granular Strawberry Jam |
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| Wang Yuhong,Zhao Yu,Zhang Changfu,Su Shi,Wang Xi'e.Study on Manufacture and Commerical Production of Low-sugar Granular Strawberry Jam[J].Nongchanpin Jlagong.Xuekan,2009(12):69-72. |
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| Authors: | Wang Yuhong Zhao Yu Zhang Changfu Su Shi Wang Xi'e |
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| Abstract: | The strawberry was used as the material and low-sugar granular strawberry jam was developed by vacuum sugar infiltration and composite thickener blending, and the industrialization of strawberry jam were explored. The product had natural color and a good flavor,and soluble solids level more then 25% and pH 3.0. |
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| Keywords: | low-sugar granular strawberry jam industrialization |
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