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摘要: |
采用单因子试验找出原料最佳使用范围,在单因子试验的基础上,采用正交试验的方法,筛选出原料的最佳配方:草莓、番茄、红苕、胡萝卜原料的最佳配比为8:4:1:3:1,加等量糖,2‰柠檬酸。 |
关键词: 果蔬营养果酱 研制 单因子试验 配方 草莓 番茄 红苕 胡萝卜 |
DOI: |
分类号:TS255.43 |
基金项目: |
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Study on a new mixed nutritive jam by using vegetable and fruit |
DENG Xi
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Abstract: |
The optional formula of 4 kinds of materials: strawberry, tomato, sweet potato and carrot has been selected by using the orthogonal test. The new mixed jam is nutritive and of best color, odor and flavor without adding any spices,pigments,preservatives an |
Key words: mixed jam,strawberry,tomato,sweet potato,carrot |