摘要
研究了具有营养保健功能的低糖草菇酱的加工工艺。结果表明:以草菇原浆为主要原料,采用CaCl20.15%;LMP0.5%;蔗糖用量15%;pH值3.5;CMC-Na0.1%的配料比例以及合理的制作工艺,可得到品质风味优良的低糖草菇酱。
Investigation on processing technology of low sugar straw mushroom jam with nutritional and healthy functions was reported . The results showed that good quality and tasteful low sugar jam could be obtained by adopting appropriate processing technology and following mixing conditions ： straw mushroom primary pulp as main material , CaCl20.15%, LMP 0.5%, sugar 15% , pH3.5 , CMC-Na 0.1%.
出处
《食品研究与开发》
CAS
北大核心
2005年第5期86-89,共4页
Food Research and Development
