低糖胡萝卜苦瓜复合果酱的研制

Preparation of Low-sugar Compound Jam with Balsam Pear and Carrot

摘要:

试验以胡萝卜、苦瓜为主要原料，通过正交试验，明确复合果酱的原料配比、糖酸比等参数，确定生产低糖胡萝卜苦瓜复合果酱的基本工艺，制成的胡萝卜苦瓜果酱可溶性固形物含量在40%左右，在营养、色泽、风味、口感上均有很好的表现。

Abstract:

A compound jam was produced using balsam Pear and carrot as the raw materials and the processing technologies were determined through orthogonal experiments. The product had nice flavor and color with rich nutrition and 40% of soluble solid.