| 摘要: |
| 对低糖杏酱的原料性状、工艺配方、增稠剂、保存技术进行了研究,并对其感官品质和营养价值进行了评价。结果表明,以铁巴达杏和山黄杏为原料,用魔芋粉作增稠剂可以加工出质量上乘的低糖杏酱。 |
| 关键词: 低糖杏酱 增稠剂 魔芋粉 |
| DOI： |
| 投稿时间：1994-12-22 |
| 基金项目: |
|
| Study of Low Sugar Apricot Jam Processing |
|
|
|
| Abstract: |
| The raw material properties,the processing formulation,the thickeners,the preservation methods of low-sugar apricot jam were studied,and its sense qualities and nutrition was appraised.The result showed that the high quality low-sugar apricot jam can be produced withtie ba daandshan huangapricot cultivars as material and with konjac flour as a thickener. |
| Key words: low-sugar apricot jam thickener konjac flour |
