低糖香蕉酱的研制  

作　　者：肖阳[1] 曹雁平[1] 薛卫星[1] 兰社益[1] 

机构地区：[1]北京轻工业学院化工系,北京100037

出　　处：《食品工业科技》2000年第2期56-57,共2页Science and Technology of Food Industry

摘　　要：香蕉酱是以香蕉为主要原料,白糖、柠檬酸、山梨酸钾等添加剂为辅料,经过护色、打浆、真空浓缩、杀菌等工序加工配制而成。重点解决了低糖果酱产品保质期及易褐变问题。使产品风味浓郁。The banana jam is made from banana and some guidance material as white sugar,citic acid,anigue additive.To compond the low sugar banana jam undergoes a set of process as color protection、beating、vacuum concentrate and steriling.The development solves the problem of the short time of preserve and brown change of the low sugar jam.The banana jam is a unique taste,plentiful nutrition.

关 键 词：香蕉酱 褐变 低糖 研制 保质期 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]