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《Science and Technology of Food Industry》 2012-12
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Study on processing technology of low-sugar Chaenomeles speciosa S.Nakai jam based on fuzzy comprehensive evaluation

WU Ya-hua,XU Hui,SHI Ya-zhong,WU Shan-shan,QIAN Shi-quan(Department of Biotechnology and Food Engineer in Bengbu College,Bengbu 233030,China)  
The jam was processed by using Chaenomeles speciosa S.Nakai as the raw material,Isomalt and Aspartame(100:1) as sugar substitutes,low methoxyl pectin and CaCl2(4:1) as thickeners,citric acid as sour agent.The sensory evaluation results of the Chaenomeles speciosa S.Nakai jam were analyzed by fuzzy mathematics.And then the optimal technology was investigated.The results showed that when the sweetener,thickener and sour agent were 20%,0.6%,0.2%,and boiling time was 30min,the sensory evaluation result of the jam was belonged to gradeⅠ,excellent quality.
【Fund】: 蚌埠学院优秀人才资助项目(蚌埠学院字[2008]2号);; 安徽省高等学校省级食品科学与工程特色专业建设点资助(20101091);; 安徽省食品科学与工程教学团队项目资助(20101094)
【CateGory Index】: TS255.43
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