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《Food Research and Development》 2013-05
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The Development of Compound Jam with Matcha and Pumpkin

GONG Wen-hui~1,MA Shu-feng~(1,2,*),WANG Zhou Ping~(1,2) (1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China; 2.The School of Food Science and Technology Jiangnan University,Wuxi 214122,Jiangsu,China)  
A compound jam was producted by taking matcha and pumpkin as materials and its processing technology was studyed.The Optimal formula for the matcha-pumpkin jam and the dosage of thickening agents were confirmed by orthogonal tests.The results showed that:the proportion of matcha,pumpkin and water was m(matcha):m (pumpkin):m(water)=0.4:50:50,then it was added 15% white granulated sugar,0.4% citric acid,4.3% thicken- ing agents(including 4% gather glucose,0.1% carrageenan,0.2% xanthan gum) which based on the total mass of pumpkin and water to the mixing.Thus,the produced jam was good sensory quality,stability and nutritious.
【Fund】: 中央高校基本科研业务费专项资金资助项目(JUSRP 111A35 JUSRP21115);; 科技部农业成果转化资金项目(2010GB2A 200024)
【CateGory Index】: TS255.43
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