【摘要】 本研究系采用胡萝卜、山楂等为原料,按一定比例配料加工而成的一种新型果酱。以胡萝卜75％+山楂25％的配比为最佳,该果酱无论是颜色、口味,还是质地都达到和超过了山楂酱的质量要求,并富含多种维生素,维生素A原-胡萝卜素的含量达2.33mg/100g,Vc为28.02ng/100g,V_B1为0.16mg/100g,V_B30.08mg/100g、烟酸为1.23ng/100g。所用原料成本低廉,成品的经济效益显著。更多还原

【Abstract】 This paper reports on the processing technology of preparing poly-vitamine jam with carrot and hawthorn. The results showed that the jamnot only was with good flavour, texture and colour, but also contained many kinds of . vitamines: 2.33mg/l00gVA percursor-corotene, 28.02mg/ l00gVc, 0.08mg/l00gV_B1, 0.16mg/l00gV_B2. The cexperiment also indicated that the preparation of the jam with this technology had obvious features of low production cost and remarkable economic benefit.更多还原