Production of Low-sugar Jam with Hawthorn and Sweet Potato(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Author(s):: ZENG Wei-li; WEI Yong-yi; WANG Fang-fang; Department of Food Engineering，Luohe Medical College，Luohe，Henan 462000

Abstract:: With hawthorn and sweet potato as materials，the process and formula for production of low-sugar jam were studied.The optimal formula of the jam was that the ratio of sweet potato slurry and hawthorn slurry was 4∶1 (w/w)，and the content of sugar，CMC-Na and citric acid were 20% (w/w)，0.6% (w/w)，and 0.15% (w/w)，respectively.The product was orange and tasty with light natural hawthorn flavor and particular fragrance of sweet potato.The produce soluble solids were 32% with homogeneous texture.

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Last Update: 2014-08-28