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Low Sugar Compound Jam with Carrot and Grapefruit Peel
Author(s): 
Pages: 92-95
Year: Issue:  17
Journal: Hunan Agricultural Sciences

Keyword:  胡柚皮胡萝卜营养果酱加工低糖;
Abstract: 介绍了胡柚皮的功能性营养成分和保健作用,探索了胡柚皮与胡萝卜复合低糖果酱加工工艺及其参数,采用单因素和正交试验确定了复合低糖果酱的最佳制备方法.结果表明:最佳配方为胡柚皮与胡萝卜质量比40∶60,蔗糖添加量30%,柠檬酸添加量0.6%,黄原胶添加量0.6%,β-环糊精添加量0.5%,此时果酱呈橙红色、均匀一致,有胡柚特有的香气和胡萝卜的甜香气,无苦味,酸甜适口,组织状态好,可溶性固形物含量达到35%,pH值为3.5.可见利用胡柚皮和胡萝卜生产复合低糖果酱是可行的.
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