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| 水果复合果酱比较研究 | |
| 引用本文： | 刘晓辉,杨明,林铭康. 水果复合果酱比较研究[J]. 佛山科学技术学院学报(自然科学版), 2011, 29(1): 70-72 |
| 作者姓名： | 刘晓辉 杨明 林铭康 |
| 作者单位： | 佛山科学技术学院,园艺系,广东,佛山,528231 |
| 摘 要： | 选用11种不同果品作为果料,进行了果料原始糖、酸、硬度的测定,研制了单一果酱4组、两料复合果酱4组、3料复合果酱4组,认为利用果料的原始甜、酸、香确定果酱口味,更适合现代人精食的口感和需求,是今后果酱发展的方向,为果品保鲜、加工、贮藏带来显赫的效益。 |
| 关 键 词： | 水果 果酱 复合 |
Study on compound fruit jam |
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| LIU Xiao-hui,YANG Ming,LIN Ming-kang. Study on compound fruit jam[J]. Journal of Foshan University(Natural Science Edition), 2011, 29(1): 70-72 | |
| Authors: | LIU Xiao-hui YANG Ming LIN Ming-kang |
| Affiliation: | LIU Xiao-hui,YANG Ming,LIN Ming-kang (Department of Horticulture,Foshan University,Foshan 528000,China) |
| Abstract: | 11 different kinds of fruit were selected as raw material for a test of their sugar,acids and hardness.4 jams of one single,two and three kinds of fruit were made respectively from the selected fruits.It was concluded that the taste of jam made from the original sugar,acid and aroma of the fruits met the tastes and needs of people in the modern time better and represented the orientation of jam making,which would help fruit insurance,processing and storage bring great benefits. |
| Keywords: | fruit jam compound |
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