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《Food Research and Development》 2013-01
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The Key Technology Research of Preparation of Low Sugar Jujube Jam

HAO Guo,TIAN Cheng-rui*(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi′an 710062,Shaanxi,China)  
Low-sugar jujube jam was made using dates as the raw materials,by changing the amount of the sucrose,citric acid,gellan gum and calcium chloride.The key technology of the processing of low-sugar jam was studied.Orthogonal design optimization formulation was studied based on the single factor experiment.The results showed that the product with the following composition: 15 % sugar,0.7 % citric acid,0.25 % gellan gum and 0.18 % calcium chloride,was considered to have better property and flavor.The content of soluble solids of the product was 38.2 %.
【CateGory Index】: TS255.43
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