摘要
仙人掌和芒果均具有丰富的营养和保健功能,用此原料作果酱极具有开发前途。进行了不同原料配比、软化时间、pH值、加糖量等4因素3水平的正交试验,结果表明:复合料比1∶0.8、软化时间1min、pH2.4、加糖量30%为最佳组合。
Cactus of mipla alta and mango are all healthcare food with rich nutrition. Use these as material to make jam is valuable. The proportion of two component part, the soften time, the pH value and the quantity of sugar were incorporated as four agent and three level to do the test. The result shows that the best incorporated were: proportion 1∶0.8, soften time 1 min, pH 2.4, sugar 30%.
出处
《食品科技》
CAS
北大核心
2004年第8期29-31,共3页
Food Science and Technology
关键词
仙人掌
芒果
果酱
cactus of mipla alta
mango
jam
