【摘要】 以常山胡柚鲜果为原料,采用不同处理来加工研制常山胡柚果酱制品。结果表明:常山胡柚鲜果经适当处理成果浆,而后采用果浆∶白砂糖∶柠檬酸∶琼脂∶β-环状糊=1∶0.5～0.6∶0.001∶0.003∶0.003的比例,并控制浓缩终点温度在102～103℃所得的成品较理想。相对于传统果酱制品而言,它糖度不高、甜酸可口、稠度适当,而且色泽金黄、香味浓郁、营养丰富,是一种值得推广的良好的保健制品。更多还原

【Abstract】 Changshan-huyou jam was processed by using changshan-huyou fresh fruit as the raw material and adopting different treatments. The results showed that after stirring properly the treated changshan-huyou fresh fruit into fruit pulp,ideal products could be obtained by adopting the ratio of fruit pulp∶granulated sugar∶citric acid∶agar∶β-cyclic-dextrin=1∶0.5-0.6∶0.001∶0.003∶0.003 and controlling the concentrate end temperature at 102～103℃.In contrast with traditional jam products,the product was of fine color、scent、taste、density、nutrition and lower sugar content and should be popularized as a kind of good healthful product.更多还原