1) jam
[英][dʒæm] [美][dʒæm]
果酱
1.
Preparation of Low-sugar Compound Jam of Pineapple and Lemon;
低糖菠萝柠檬保健复合果酱的研制
2) pomace
[英]['pʌmis] [美]['pʌmɪs]
水果酱或苹果酱
3) vegetable and fruit mixed Jam
蔬果酱
4) low sugar jam
低糖果酱
1.
Effects of several gelatinizers on low sugar jam were discussed and the best gelatinizer was defined.
以红枣为主要原料,通过改变各辅料的添加量,用正交试验设计筛选出红枣低糖果酱的最佳配方,并对几种增稠剂的增稠效果和凝胶效果进行了探讨,确定了最佳增稠剂及其用量。
5) apple jam
苹果酱
1.
Effect of high-pressure on quality of apple jam;
超高压处理对苹果酱质量的影响
2.
HACCP system and its application in the production of apple jam;
HACCP系统及其在苹果酱制品生产中的应用
3.
Application and research of browning in apple jam processing;
苹果酱加工中褐变利用研究与探讨
6) low-sugar jam
低糖果酱
1.
Production of low-sugar preserve and low-sugar jam of lonicera edulis;
蓝靛果低糖果脯及低糖果酱的研制
2.
The low-sugar jam research circumstances about the material, substitute of saccharose, assorted using of jells were introduced and the essential technology such as the capability of jells, condense, the change of color, preservation was summarized.
本文介绍了低糖果酱在原料、蔗糖替代品、增稠剂复配方面的研究情况,对低糖果酱生产中的凝胶性能、浓缩、颜色变化和保藏性等工艺要点进行了总
3.
In this paper,the partial characteristics on polyphenoloxidase and relations between the degree of browning and keeping time in low-sugar jam were studied Enzymatic browning accured earlier than pear jam did.
研究了苹果和梨的低糖果酱中多酚氧化酶(PPO)的部分特性及褐变度与产品存放期的关系。
补充资料：果酱
用水果加糖、果胶制成的糊状食品。也叫果子酱。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条