【摘要】 经本课题组研究,生产沙棘果酱的最佳配料是胡萝卜。最佳配方是沙棘果汁25％,蔗糖55％,胡萝卜20％。制作中应控制pH值为3.0～3.29。经45min加热浓缩所生产的沙棘果酱,常温贮藏能保持较高质量。更多还原

【Abstract】 Studied by the research project group, the optimum charge mixture selected for producing seabuckthorn jam is carrot. The optimum formulation is as follows .seabuckthorn juice 25%, cane sugar 55% and carrot 20%. In processing,pH level should be kept from 3.0 to 3.29.Thus,the jam produced through heating and concentrating for 45minutes can be kept for long with good qualities under room temperature.更多还原