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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 |
|
邓曦' target='_blank'>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 |
