【摘要】 以火棘果为原料进行火棘果酱的研制。结果表明,火棘果经0.1%抗坏血酸护色、打浆等工序制成具良好感官品质的火棘果酱,适宜的工艺配方为:一定量的火棘果浆,添加60%蔗糖、0.7%柠檬酸和0.9%琼脂。更多还原

【Abstract】 To study the processing technology of pyracantha fortuneana jam.The results showed that after the fruits of pyracantha fortunean were treated by colour-keeping with 0.1% VC,pulping,and other operations,the pyracantha fortuneana jam with nice sensory quality was prepared,and the optimum technical formula of the jam was selected as follows:60 % sugar,0.7 % citric acid and 0.9 % agar as the amount of pyracantha fortuneana pulp was quantified.更多还原