摘要
选用永春芦柑为原材料,在单因素试验基础上,通过正交试验和感官评价确定芦柑果酱的生产工艺。该工艺制备的果酱香味适合,黏稠度适中,酸味和甜度适度,口感最佳。
This paper selects the the Yongchun tangerine as raw material, on the basis of single factor experiment, through the ortbogonal test and the sensory evaluation of the Yongchun tangerine Jam. The experiments prove this ratio under preparation for a jam fragrance, viscosity moderate, acidity and sweetness of measurable, taste is the best.
出处
《农产品加工（下）》
2011年第6期81-83,共3页
Farm Products Processing
关键词
永春芦柑
果皮
果酱
yongchun tangerine
pericarp
Jam
