中国果菜Issue(8)：18-21,4.
大枣低糖果丹皮的研制
Development of Low Sugar Jujube Sweetend Roll
摘要
Abstract
The experiment was carried to develop low sugar jujube sweetend roll with the Dapingding jujube. Based on preliminary experiment test and orthogonal test, the amount and ratio of jujube flesh, compound thickeners, high-maltose syrup and citric acid were studied. The results showed that the optimum process recipe were jujube flesh liquid 86%, compound thickeners 15%, high-maltose syrup 6%and citric acid 0.04%. The new product had a better quality in flavor and texture, and provided a new way for comprehensive utilization of jujube.关键词
大平顶枣/低糖/果丹皮/配方Key words
Dapingding jujube/low sugar/sweetend roll/formula分类
轻工纺织引用本文复制引用
陈兰,孟建青,郝梅梅..大枣低糖果丹皮的研制[J].中国果菜,2014,(8):18-21,4.基金项目
宁夏自治区科技攻关项目 （）
