摘要
文章选用苹果、胡萝卜作为原材料,在单因子实验的基础上,通过正交试验和感官评价来确定苹果胡萝卜复合果酱的最佳配方:苹果∶胡萝卜的配比为1.0∶1.0、加入0.10%的维生素C、6.0%的白砂糖、0.80%的柠檬酸和0.05%的山梨酸钾,得到酸甜可口、色香味俱佳的苹果胡萝卜复合果酱。
This article selects the apple,the carrot to take raw material,in the single factor experiment＇s foundation,through the orthogonal test and the sensory evaluation of apple carrot compound jam,the best formula：Apple∶carrot ratio of 1.0∶1.0,adding 0.1% of vitamin C and 6.0% of white sugar,0.80% of citric acid and 0.05% sorbic acid potassium,obtains sour and sweet delicious,the color fragrance all good apple carrot compound jam.
出处
《中国调味品》
CAS
北大核心
2010年第7期60-62,65,共4页
China Condiment
