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《The Food Industry》 2014-12
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Preparation of Low Sugar Compound Jam of Jujube and Peanut

Lu Jian-kang;Li Shu-gang;Ai Ming-yan;Tarim University,Xinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South;  
A low sugar compound jam was processed by using jujube and peanut as the raw materials. The best baking temperature and time of peanut were determined 140 ℃ and 35 min respectively, through the preliminary experiments, which base on peanut aroma and difficulty of peanut skin peeling. The optimal formula for the compound jam was confirmed by single factor experiment, orthogonal experiment and sensory evaluation: mass ratio of peanut paste and jujube paste were 6︰4, sucrose was 22%, stevia sugar was 2.00%, citric acid was 0.40%, corn sugar gum was 0.50%. In this condition, the product had delicate texture, taste sweet and sour, fawn color with strong jujube fragrance and peanut fragrance.
【Fund】: 塔里木大学校长基金(TDZKSS201202);; 兵团青年科技创新资金专项(2013CB018)
【CateGory Index】: TS255.43
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