| 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。 |
| 关键词: 沙棘,水果加工,配方,最佳化,pH值/果酱 |
| DOI： |
| 分类号: |
| 基金项目: |
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| A Study on Seabuckthorn Jam Processing Technology |
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Chen Jinping Wang Yinrui,Chen Jinping Wang Yinrui
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| 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. |
| Key words: Hippophac rhamnoides, fruit processing, formulations, optimization, pH value/jam |
