摘要
以红枣为主要原料,通过改变各辅料的添加量,用正交试验设计筛选出红枣低糖果酱的最佳配方,并对几种增稠剂的增稠效果和凝胶效果进行了探讨,确定了最佳增稠剂及其用量。产品可溶性固形物含量控制在40%以下,风味宜人,形态和口感良好。
Low sugar jujube jam was prepared. Optimal quantities of all kinds of ingredients were defined through experiments. Effects of several gelatinizers on low sugar jam were discussed and the best gelatinizer was defined. The product has a soluble solids level of 40% and a good flavor and texture.
出处
《食品科技》
CAS
北大核心
2004年第6期39-41,44,共4页
Food Science and Technology
关键词
红枣
低糖果酱
风味
凝胶效果
jujube
low sugar jam
flavor
gelatination
