ZENG Wei-li,WEI Yong-yi,WANG Fang-fang.Production of Low-sugar Jam with Hawthorn and Sweet Potato[J].Northern Horticulture,2012,36(16):167-169.
低糖红薯山楂复合果酱的研制
- Title:
- Production of Low-sugar Jam with Hawthorn and Sweet Potato
- 文章编号:
- 1001-0009(2012)16-0167-03
- Keywords:
- jam; low-sugar; sweet potato; hawthorn
- 分类号:
- TS 255.43
- 文献标志码:
- A
- 摘要:
- 以红薯和山楂为原料，对制备低糖复合果酱的工艺配方进行了研究。结果表明：复合果酱的最佳工艺为，红薯浆液与山楂浆液的比为4∶1，白砂糖的添加量为20%，CMC-Na为0.6%，柠檬酸为0.15%。所得果酱橙黄色，组织均匀细腻，酸甜适口，具有轻微的山楂的天然风味和红薯特有的香味，可溶性固形物含量为32%。
- 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.
参考文献/References:
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相似文献/References:
[1]张文英,周 婧.低糖蓝莓番茄复合果酱的研制[J].北方园艺,2013,37(17):142.
Brewing Technology Engineering Research Center,Department of Food Science,Jilin Agricultural Science and Technology College,et al.Preparation of Low-sugar Jam with Blueberry and Tomato[J].Northern Horticulture,2013,37(16):142.
备注/Memo
第一作者简介：曾维丽（1982-），女，硕士，讲师，现主要从事食品贮藏与加工方面的教学和科研工作。E-mail：weilizeng@126.com.