摘要
以菠萝、柠檬为原料,用果糖代替部分蔗糖,使产品可溶性固形物控制在40%以下,并采用低甲氧基果胶为凝固剂,通过正交试验确定最佳低糖复合型果酱的配方,研制出香气浓郁,营养价值高的低能保健果酱。
Pineapple and lemon were used to make compound jam. In the paper the fructose as a food addictive replaced the sucrose to make jam gel. Through orthogonal experiment, the soluble solid contents of final product were less than 40% and the product had good flavor and high nutrition.
出处
《现代食品科技》
EI
CAS
2006年第4期183-184,共2页
Modern Food Science and Technology
基金
共青团西华大学委员会"学生科技基金项目"
关键词
低糖
菠萝
柠檬
果酱
Low sugar
Pineapple
Lemon
Jam
