摘要
采用雪莲果、西番莲为主要原料,就雪莲果、西番莲复合果胶的生产工艺,不同原料配比、加糖量、pH、糖煮时间等4因素3水平正交试验,结果表明:复合料比1∶0.6、加糖量约40%p、H 2.4、糖煮时间30 min为最佳配方,得到一种营养强化,风味独特的新型果酱。
The compound jam was processed by using yacon and passion fruit as the raw materials.The producing technology,the proportion of two component part,the quantity of sugar,the pH value and the add sugar boil time were incorporated as four agent and three level was done to the test.The result showed that the best incorporated were： proportion 1∶0.6,sugar 40%,pH 2.4,time 30 min.A new kind of compound jam with intensified nutrition and special flavor was obtained.
出处
《北方园艺》
CAS
北大核心
2008年第10期185-186,共2页
Northern Horticulture
基金
云南省重点学科(西南林学院森林培育)资助项目(西林财500018)
