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《Food Science and Technology》 2014-02
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Development of red jujube and nuts compound jam

CHEN Xi-xiang;LIN Qian-qian;WU Wen-jie;School of Chemistry Life Science,Quanzhou Normal University;  
In this paper, red jujube, red bean, peanut and brown sugar were used as raw material to develop a new type of compound jam with citric acid for accessories. Based on single factor test, the best formula was determined through orthogonal test and sensory evaluation. Red jujube:red bean:peanut ratio of 2:2:1, adding 1 g of brown sugar and 0.9 g of citric acid in the content of 200 g product. Further, the boiling time was 16 minutes. The best sterilizing time was 10 minutes according to the sterilization test and sensory evaluation. It obtains sour and sweet delicious, the color and fragrance all good compound jam with 30% of soluble solids followed this process parameters and formula.
【Fund】: 福建省高校服务海西建设重点项目(A102);; 硕士学位授予单位立项建设学科生物学项目
【CateGory Index】: TS255.43
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