现代食品科技2012，Vol.28Issue(3)：332-334,3.
芒果低糖果酱的研制
Production for Low-sugar Mango Jam
摘要
Abstract
Processing technology of a low -sugar mango jam with nutritional and healthy functions was investigated. Three levels of the factors including thickening agents concention, the ratio of jam to sugar and citric acid concention. The results showed that the jam with high quality could be obtained under the following conditions: thickening agents0.2%, the ratio of jam to sugar 5:2, and citric acid 0.15%. In this condition, the product had delicate texture, golden yellow color, dense mango fragrance, delicious taste and rich nutrition.关键词
芒果/低糖/果酱Key words
mango/ low-sugar/ jam引用本文复制引用
苗燕,董晓静..芒果低糖果酱的研制[J].现代食品科技,2012,28(3):332-334,3.
