1) 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。
2) 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。
3) low-sugar apricot jam
低糖杏酱
1.
The raw material properties,the processing formulation,the thickeners,the preservation methods of low-sugar apricot jam were studied,and its sense qualities and nutrition was appraised.
对低糖杏酱的原料性状、工艺配方、增稠剂、保存技术进行了研究,并对其感官品质和营养价值进行了评价。
4) fruit jam stuffed sweet
果酱夹心糖
5) low sugar pumpkin catsup
低糖南瓜酱
6) low-sugar pomegranate jam
低糖石榴酱
补充资料：豆面果酱馒头
用料：面粉５００克，黄豆面１００克，苹果酱２５０克
做法：（１）面粉发酵对碱后，揉进黄豆面，至均匀光滑后稍醒片刻，将面团揪成１０个剂；
（２）将面剂按扁，包入苹果酱，揉成馒头状，待蒸锅上汽时放入，蒸２５分钟即熟。
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