摘要
以低甲氧基果胶 (LMP)凝胶特性为基础 ,对低糖果酱水分析出问题的防止方法进行了探讨。选择草莓和杏为原料 ,在营养、风味、色泽、口感上相互搭配 ,用正交试验设计筛选出草莓、杏复合低糖果酱的最佳配方。产品可溶性固形物含量为 2 5%～ 30 % ,色泽自然 ,风味宜人 。
On the basis of gelatinous characteristics of low methoxyl pectin,the method of preventing low sugar jam water from separating out was studied.To take strawberry and apricot as material,the nutrition,flavor,color and taste were arranged in pairs by experiment.The low sugar jam optimal technique was defined.The product soluble solids were between 25%～30% and had a better quality in color and flavor.
出处
《食品与机械》
CSCD
2002年第4期17-18,共2页
Food and Machinery
