低糖果酱的研究_OpenScirbe Publishing

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低糖果酱的研究

Author(s)：
冯彦娟

Publication Title：

Wen Yuan (Primary School Edition) 2020 No.06

Affiliations：
吉安职业技术学院江西吉安 343000

Abstract：
低糖果酱不仅是一种含糖量比一般的果酱含量低不少,营养也是更为丰富的程度,低糖果酱不单突出了原味水果的风味,而且色泽均匀,口感细腻,不会太甜,适合各种人群食用.结合这几年来低糖果酱的制作技术,主要是低糖果酱原料的选择和比例,高温与多种灭菌方法.除此之外,甜味剂与增稠剂的近些年来的使用为推动研究分析低糖果酱奠定了基础.

Keywords：
果酱;低糖;复合低糖果酱

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[1] 冯彦娟.低糖果酱的研究[J].Wen Yuan (Primary School Edition),2020(06),.

文渊(小学版)

Wen Yuan (Primary School Edition)

Language: 中文

CN：11-9274/G

ISSN：2096-6261

Publication Frequency: 月刊

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