Development of the Compound Jam of Papaya and Mango with Low Sugar Content
HUANG Li;LIN Danqiong;LIU Xuguang;LI Baoyu;YANG Jun;YIN Kaidan;Department of Tropical Crop,Guangdong AIB Polytechnic College;
With papaya and mango as raw material,xylitol,xanthan gum and citric acid as assistant material,the optimum technological formula was studied to develop the innovative compound jam of papaya and mango with low sugar content by single-factor and orthogonal test. The final product was analyzed by sensory, chemical and microbiological inspection. Results showed that the optimum technological formula was that the proportion of papaya and mango 3 ∶2,adding content of xylitol30%,adding content of xanthan gum 0.6%,citric acid 0.3%. The above method could produce low-sugar-content compound jam of papaya and mango with good shape,exquisite texture,golden yellow color,special aroma of papaya and mango,good taste of sour and sweet,rich nutrition,high edible safety,the soluble solid content only about 35%.
【CateGory Index】： TS255.43