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Preparation of Low-sugar Jam with Blueberry and Tomato(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年17期
Page:
142-144
Research Field:
Publishing date:

Info

Title:
Preparation of Low-sugar Jam with Blueberry and Tomato
Author(s):
Brewing Technology Engineering Research Center; Department of Food Science; Jilin Agricultural Science and Technology College; Jilin; Jilin 132101ZHANG Wen-ying; ZHOU Jing
Brewing Technology Engineering Research Center,Department of Food Science,Jilin Agricultural Science and Technology College,Jilin,Jilin 132101
Keywords:
low sugar; jam; blueberry; tomato
PACS:
TS 255.43
DOI:
-
Abstract:
Using blueberry and tomato as main materials,a low-sugar jam was prepared with granulated sugar and thickening agents as ingredients and without preservative,essence and pigment by appropriate processing technology.The optimal formula for the jam was confirmed by single factor and orthogonal test,and through the senses inspection low-sugar jam were evaluated.The results showed that the mixing proportion of blueberry and tomato was 3∶7,stabilizer for CMC and xanthan gum (ratio of 1∶1),adding amount for 0.3%,citric acid additives for 0.18%,sugar of additives for 30%.The produced jam was delicious with genuine luster,unique flavor,delicious sour-sweet taste and stable against gelation,as a nutritional and healthy low-sugar jam.It maintained a high potential of market development．

References:

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Memo

Memo:
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Last Update: 2014-08-12