【摘要】 以草莓为原料,采用二次真空渗糖与复合增稠剂调配相结合的方法,进行了低糖草莓酱的研制,并探讨了草莓酱工业化生产的问题。结果显示,低糖草莓酱的可溶性固形物含量大于25%,糖度为25%左右,pH值为3.0,产品色泽自然,滋味宜人。更多还原

【Abstract】 The strawberry was used as the material and low-sugar granular strawberry jam was developed by vacuum sugar infiltration and composite thickener blending, and the industrialization of strawberry jam were explored. The product had natural color and a good flavor,and soluble solids level more then 25% and pH 3.0.更多还原