摘要
以佛手瓜为主要原料,通过改变各种辅料的添加量,用正交试验设计筛选出佛手瓜果酱的最佳配方,并对几种增稠剂的增稠效果和凝胶效果进行对比,确定最佳增稠剂及其用量。产品均匀一致,有光泽,风味优美。
Using the Sechium edule, the best formula of the jam was determined by orthogonal test to study the processing technology of Sechium edule jam, through changing the added volume of all kinds of accessories. The thickening effect of several thickeners were compared to determine the best thickening agent and dosage. The productions would be uniformity, shiny and delicious.
出处
《食品工业》
CAS
北大核心
2010年第4期66-68,共3页
The Food Industry
关键词
佛手瓜
果酱
工艺
sechium edule
jam
technics
