【摘要】 对复合低糖胡萝卜果酱的原料配比、加工工艺及酱体稳定性进行了研究．在不加任何人工色素、香精和防腐剂的前提下，根据果蔬原料的自然特性，通过合理的配方组合和特定的加工工艺，得到了一种稳定性好，色、香、味俱佳和营养丰富的复合低糖胡萝卜果酱更多还原

【Abstract】 The raw material formula, processing technique and product’s stability of low sugar carrot jam were studied in this paper. Keeping away of any artificial pigment,flavour and preservative, a new kind of mixed carrot orange peel jam was gotten. The jam was both of high sensory quality and nutritive value.更多还原